Butternut Squash, Kale & White Bean Soup

Ingredients

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Onions

  Raw

  ¼ large or 38g

• Celery

  Raw

  ¾ stalk, medium or 30g

• Squash

  Winter, butternut, raw

  ³⁄₁₆ medium (1 lb) or 82g

• Rosemary

  Fresh

  1 tbsp or 2g

• Kale

  Raw

  ½ cup, chopped or 34g

• Pepper

  Spices, black

  1 tbsp or 6g

• Vegetable Stock

  Freshdirect

  2 cup or 474g

• Canned Cannellini Beans

  Kroger

  1 cup or 260g

Directions

1. Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; sauté for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender. Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary. Serve and enjoy!

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