The recipe Squash, Kale and White Bean Soup

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Squash, Kale and White Bean Soup recipe is a Dinner meal that takes 45 minutes to make. If you enjoy for Dinner, you will like Squash, Kale and White Bean Soup!

Squash, Kale and White Bean Soup

Squash, Kale and White Bean Soup Recipe
Squash, Kale and White Bean Soup

What Course Is Squash, Kale and White Bean Soup?

Squash, Kale and White Bean Soup is for Dinner.


How Long Does Squash, Kale and White Bean Soup Recipe Take To Prepare?

Squash, Kale and White Bean Soup takes 15 minutes to prepare.


How Long Does Squash, Kale and White Bean Soup Recipe Take To Cook?

Squash, Kale and White Bean Soup takes 45 minutes to cook.


How Many Servings Does Squash, Kale and White Bean Soup Recipe Make?

Squash, Kale and White Bean Soup makes 10 servings.


What Are The Ingredients For Squash, Kale and White Bean Soup Recipe?

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

1 butternut squash, split in half, seeds removed
2 garlic cloves, unpeeled
3 Tbs. Extra-virgin olive oil
1 yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 Tbsp. fresh sage, chopped
1 tsp. fresh thyme, chopped
2 cups chicken stock
6 cups cooked white beans, with cooking liquid
1 bunch kale, finely chopped
4 Tbsp. fresh Italian parsley, chopped


How Do I Make Squash, Kale and White Bean Soup?

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

Preheat the oven to 400 degrees. Place squash and garlic cloves on a large baking sheet. Drizzle with a little olive oil and rub the oil into the cut sides of the squash; place cut-side down on the baking sheet. Bake for 30 minutes or until the squash is tender when pierced with a knife and the garlic is soft. (If the butternut squash is on the large side it may take longer to cook, but remove the garlic after 30 minutes.) Once the squash is cooked through, remove from the oven and set aside to cool.While the squash is cooking, wash, dry, and chop the vegetables and herbs. Heat a large soup pot and add enough olive oil to coat the bottom. Sauté the chopped onion, carrot, celery, sage, and thyme over medium heat, stirring occasionally, until the vegetables are just tender. Add the chicken stock along with the cooking liquid from the beans; add enough additional water to equal 6 cups liquid total. Bring soup to a boil, then simmer.Once the squash is cool enough to handle, scoop the flesh from its skin and cut into chunks. Add this to the simmering broth along with the roasted garlic, squeezed out of its skin and smashed with a large spoon against the side of the pot. Add the cooked beans and the chopped kale. Simmer for another 20 minutes to cook the kale and marry the flavors. Stir in the chopped parsley and season to taste with salt (it may take a lot if neither your broth nor beans were salted) and freshly ground pepper.From culinate.comMakes about 10 large servings depending on how thick you like it (I like it thick).Number of Servings: 10Recipe submitted by SparkPeople user RRFRANCISCO.


What's The Nutritional Info For Squash, Kale and White Bean Soup?

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

  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 187.7
  • Total Fat: 4.1 g
  • Cholesterol: 0.8 mg
  • Sodium: 676.6 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 8.5 g
  • Protein: 10.5 g

What Dietary Needs Does Squash, Kale and White Bean Soup Meet?

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


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