Kitchen Basics Kale Squash White Bean Soup

Tuscan Kale, Squash & White Bean Soup

  • Prep Time:
    15 minutes
  • Cook Time:
    30 minutes
  • Serves:
    6

Ingredients

  • 1 Tbsp. olive oil
  • 1 cup diced onion
  • 1 lb. butternut squash, cut into 3/4-inch pieces
  • 3 cloves garlic, minced
  • 1 tsp. kosher salt and 1/2 tsp. ground black pepper
  • 1/4 to 1/2 tsp. red pepper flakes, to taste
  • 1 tsp. finely chopped fresh rosemary
  • 1 carton (32 oz.) Kitchen Basics® Roasted Vegetable & Herb Culinary Stock
  • 1 can (15 oz.) cannellini beans, rinsed and drained
  • 8 oz. lacinato kale, stemmed and coarsely chopped
  • Shaved Parmesan cheese, optional topping

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  • Prep Time:
    15 minutes

  • Cook Time:
    30 minutes

  • Serves:
    6
Print Recipe

Infused with fresh rosemary, garlic and a kick of red pepper flakes, the rich stock in this colorful and wholesome soup surrounds generous tender butternut squash, wilted kale and white beans.

Prep & Cook Instructions

  1. Heat oil in a stockpot (5-6 qt.) over medium heat; add onion and cook about 4 min. until softened. 
  2. Add squash, garlic, salt, pepper, red pepper flakes and rosemary; cook about 4 min., stirring frequently. 
  3. Add stock, 2 cups water and beans; bring just to a boil over high. Reduce to medium; simmer 15 min. until squash is fork tender. Stir in kale; cook 5 to 10 min. until wilted. Season to taste. Serve topped with Parmesan, if desired. 

Tips:

  • Look for a small, 1.5 to 2 lb. whole butternut squash – once it is peeled and seeded, it will equal about 1 lb. for the soup. 
  • To save time, use refrigerated, pre-cut butternut squash. Just cut each chunk into 3 or 4 pieces before adding to the soup.

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