Tuscan White Bean and Butternut Squash Soup
This is a hearty, vegetable-packed soup with cannellini beans, butternut squash, and kale. It's a one-pot meal that comes together in about an hour and is perfect for a cool day. This version serves about 6.
Ingredients
Ingredients (6 servings)
- 1 Tbsp olive oil
- 1 medium butternut squash peeled, seeded, and diced
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 Tbsp unsalted butter
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried oregano
- Juice of 1 lemon
- 6 cups chicken or vegetable stock
- Kosher salt and freshly ground black pepper
- 2 cans cannellini beans 15 oz, drained
- 2 cups baby kale
Instructions
- Heat olive oil in large pot over medium heat. Cook diced butternut squash 5-7 minutes until lightly colored.
- Remove squash and set aside.
- Cook onion in same pot 5 minutes until translucent. Add garlic, cook 1 minute.
- Add butter and dried herbs, cook 1 minute.
- Return squash to pot. Add lemon juice and stock. Bring to boil, reduce to simmer.
- Cover and cook 15 minutes until squash is tender.
- Season with salt and pepper.
- Add cannellini beans and baby kale. Simmer 3-5 minutes until beans are hot and kale wilts.
- Serve hot with crusty bread.
Notes
For tougher greens like regular kale, extend final simmer time to 8-10 minutes.
Did you make this recipe?Let me know how you liked it below!