Appetizers / Soups / Salads

Kat's kale White Bean and Butternut squash Soup is for Soup.

Kat's kale White Bean and Butternut squash Soup takes several minutes to prepare.

Kat's kale White Bean and Butternut squash Soup takes several minutes to cook.

Kat's kale White Bean and Butternut squash Soup makes 4 servings.

The ingredients for Kat's kale White Bean and Butternut squash Soup are:

1 tbsp Extra Virgin Olive Oil 1 medium whole (2-3/5" dia) Red Ripe Tomatoes 1 medium (2-1/2" dia) Onions, raw 2 serving garlick 4 cup (8 fl oz) Chicken Broth 130 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container) 2 cup, chopped Kale 2 cup, cubes Butternut Squash 1 tbsp smoked paprika

Here is how you make Kat's kale White Bean and Butternut squash Soup:

sautee onions in EVOO till soft and chopped garlic and tomato and sautee a few more minutes. Add chicken broth, kale, squash and can of drained and rinsed Cannellini beans. Add 1 tablespoon of smoked paprika. Simmer 20-30 minutes. serve with grated parmesan cheeseServing Size: makes 4 -2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user KATDANCE.

The nutritional information for Kat's kale White Bean and Butternut squash Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 138.6

• Total Fat: 4.5 g
• Cholesterol: 5.0 mg
• Sodium: 1,050.5 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 6.6 g
• Protein: 5.5 g