Winter Squash, Kale, and Cannellini Soup

Name: Winter Squash, Kale, and Cannellini Soup
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1 celery stalk, chopped; 6 garlic cloves, minced; 1 tablespoon Italian seasoning; 6 cups chicken broth; 2 large carrots, chopped; 1 (28-ounce) can diced tomatoes, undrained; ⅓ cup tomato paste; 3½to 4 cups diced butternut or other winter squash (about 1¼–1½ pounds); 3½to 4 cups diced butternut or other winter squash (about 1¼–1½ pounds); 6 cups coarsely chopped fresh kale; 1 (15.5-ounce) can cannellini beans, rinsed and drained; Salt and pepper, to taste; Salt and pepper, to taste

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This hearty soup is filled with nutritious ingredients that are deliciously satisfying. Substitute spinach for kale, if you prefer, and any white bean will work.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 celery stalk, chopped

Soup
Gluten-free

Method

Heat oil in a Dutch oven or soup pot over medium-high heat. Add onion, celery, garlic, and seasoning. Cook, stirring often, 5 minutes or until vegetables are slightly softened.

Add broth, carrots, tomatoes, tomato paste, and squash. Bring to a boil, reduce heat, and simmer, covered, 15 to 20 minutes or until vegetables are tender. Stir in kale and beans. Cook 5 minutes, stirring occasio