Butternut Squash, Kale, and White Bean Soup

Ali Segersten (author) Oct 04, 2012

Difficulty

Easy

Prep Time

15 minutes

Cook Time

30 minutes

Servings

I use Homemade Chicken Stock in this recipe, in fact, I like to keep a few quart jars of stock in my freezer at all times. You could also use a Homemade Vegetable Stock if desired. Serve with crusty Gluten-Free Bread or Gluten-Free Breadsticks for a hearty meal.

2 tablespoons extra virgin olive oil

1 large onions chopped

3 celery stalks chopped

1 small butternut squash peeled, seeded, and cubed

8 cups chicken bone broth (or vegetable stock)

3 tablespoons chopped fresh rosemary

4 cups cooked cannellini beans

3 cups chopped kale

freshly ground black pepper (to taste)

sea salt (to taste)

Basic Cannellini Beans