Hearty Winter Vegetable Soup
Author: 
Recipe type: Worknight Dinner, Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons butter
  • 1 medium onion, cut into ½-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 of kale (3/4 pound), ribs cut away and discarded, leaves torn
  • 5½ cups low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans (liquid reserved)
  • 3 sprigs thyme
  • Grated parmesan, for serving (optional)
Instructions
  1. 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.
  2. Add squash and kale and cook until kale is wilted, about 3 minutes. Season with salt and pepper.
  3. Add broth, beans and thyme. Bring to a simmer an cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/worknight-dinner-recipe-winter-vegetable-soup/