Appetizers / Soups / Salads

Butternut Squash, Kale, and White Bean Soup is for Soup.

Butternut Squash, Kale, and White Bean Soup takes several minutes to prepare.

Butternut Squash, Kale, and White Bean Soup takes several minutes to cook.

Butternut Squash, Kale, and White Bean Soup makes 7 servings.

The ingredients for Butternut Squash, Kale, and White Bean Soup are:

2 tablespoons extra virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
1 small butternut squash, peeled, seeded, and cubed
8 cups vegetable stock
3 tablespoons chopped fresh rosemary
3 cups cooked cannellini beans
3 cups chopped kale
freshly ground black pepper and sea salt to taste

Here is how you make Butternut Squash, Kale, and White Bean Soup:

Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; saut? for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender.Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary.Serving Size:?Makes 7 2-cup servings

The nutritional information for Butternut Squash, Kale, and White Bean Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 248.8

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 45.0 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 10.8 g
• Protein: 10.8 g

The dietary needs meet for Butternut Squash, Kale, and White Bean Soup is Vegan