Guest guest Posted September 1, 2003 Report Share Posted September 1, 2003 This is my all-time favorite soup, and I love soup! LOL! It's very quick and easy to throw together. Butternut squash can be peeled with a standard vegetable peeler, so don't let the "hard" appearance of the skin intimidate you. ~Nita * Exported from MasterCook * Kale, Butternut Squash and White Bean Soup Recipe By :Serving Size : 8 Preparation Time :0:10Categories : SOUPS & STEWS Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 tablespoon olive oil 2 large onions 8 cups vegetable broth 1 can diced tomatoes -- with juice 1/2 teaspoon dried rosemary salt and pepper -- to taste 1 small butternut squash -- peeled, seeded and cubed 3 cups cooked small white beans 1 bunch kale -- coarsely chopped Heat oil in a large stockpot over medium heat. Add onions and saute until tender (add a few tablespoons of water if necessary to prevent scorching), about 5 minutes. Stir in broth, tomatoes, rosemary, salt and pepper and bring to a boil. Add squash and reduce heat to simmer. Cook 10 minutes or until squash is just tender. Add the beans and kale and cook 10 more minutes. Source: "Dana Jacobi's Simple Vegetarian Pleasures"Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 388 Calories; 6g Fat (14.0% calories from fat); 15g Protein; 73g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol; 1642mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. Serving Ideas : Serve topped with grated parmesan cheese, if desired. Quote Link to comment Share on other sites More sharing options...
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