Posted in - Meatless, Healthy Eating

Wellness Wednesdays: Butternut Squash, Kale, and White Bean Soup

Butternut Squash, Kale, and White Bean Soup

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2 tablespoons extra virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
1 small butternut squash, peeled, seeded, and cubed
8 cups chicken or vegetable stock
2 to 3 tablespoons chopped fresh rosemary
3 to 4 cups cooked cannellini beans
2 to 3 cups chopped kale
freshly ground black pepper and sea salt to taste

Prep Day: 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 or cool and freeze.

Serve Day: Thaw and reheat.

Author:

I’m a married mother of 3. Who loves living in Minnesota, prep ahead cooking, and couldn’t live without them now. No more worries about the age old question “What’s for Dinner?”. I am also transitioning my family into the slow food and clean eating movement. I believe it’s best if we can eat food in it’s most natural state. I love to share the information I have been gaining through this whole experience. I’m also a trained personal chef. Cooking is a passion and hobby of mine. Hope your are enjoying the content of my blog.

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