Ingredients
1 Tbsp. Olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 large carrots, sliced
3 large celery stalks, sliced
2 scallions, chopped
6 cups low sodium chicken broth
3 to 4 cups diced butternut squash
1 bunch kale, chopped
2 sprigs rosemary, chopped
1 Tbsp thyme, chopped
1 15oz can white beans, rinsed and drained
Kosher salt and freshly ground pepper
grated parmesan cheese to pass (optional)
Preparation
Heat olive oil in a large dutch oven pot. Add onion, garlic, carrot, celery and scallions, season with salt and pepper. Saute 5 to 6 minutes, until vegetables have softened. Add the broth, butternut squash and herbs, bring to a boil, cover and simmer for 15 minutes. Add the kale and continue simmering, covered for another 5 minutes. Add the beans and warm through, 5 additional minutes. Season with salt and pepper, to taste if needed.
Serve with grated parmesan cheese, if desired.
