White Bean Soup with Kale and Squash


1 lb. kale

2 teaspoons olive oil

1 cup  chopped onion

1/2 cup celery, chopped

2 cloves of garlic, minced

6 cups fat-free, reduced-sodium chicken broth

3 1/4 cups butternut squash; peeled, seeded, and chopped

1 cup carrot, chopped

1/3 cup no salt added tomato paste

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 (15.5oz) can cannellini beans, rinsed and drained

1 (14.5oz) can no salt added diced tomatoes

1/4 teaspoon black pepper


Remove and discard stems from kale. Chop leaves to equal 6 cups.  Wash kale in cold water, drain and set aside.  Heat oil in a large skillet over medium-high heat. Add onion, celery, and garlic and sauté for 5 minutes or until soft. Add kale, broth, and remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer for 25 minutes or until all veggies are tender. Stir in pepper to taste.


Recipe adapted from myrecipes.com


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