Appetizers / Soups / Salads

Martha Winter Vegetable Soup takes several minutes to prepare.

Martha Winter Vegetable Soup takes several minutes to cook.

Martha Winter Vegetable Soup makes 6 servings.

The ingredients for Martha Winter Vegetable Soup are:

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Here is how you make Martha Winter Vegetable Soup:

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.Serving Size: Makes 6 ServingsNumber of Servings: 6Recipe submitted by SparkPeople user PHILAEAGLES.

The nutritional information for Martha Winter Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 197.1

• Total Fat: 7.0 g
• Cholesterol: 20.6 mg
• Sodium: 1,619.9 mg
• Total Carbs: 27.3 g
• Dietary Fiber: 7.1 g
• Protein: 10.1 g