About the Recipe
This soup combines creamy white beans, tender kale, and a medley of classic Tuscan herbs for a bowl that’s brimming with flavor. Whether you're hosting a dinner party or whipping up a quick weeknight meal, this soup is the perfect go-to. It’s light enough for lunch yet filling enough to stand on its own as a main course.
Ingredients
2 tablespoons olive oil
2 Leeks, chopped about 3 cups
butternut squash, 3 cups, peel and cut into ½ - inch pieces
4 ribs celery, diced
2 cloves garlic, peel and mince
½ teaspoon dried rosemary
½ teaspoon dried thyme
¼ teaspoon red-pepper flakes
½ teaspoon salt
⅛ teaspoon black pepper
7 cups low sodium vegetable broth
Parmesan, ¼ cup - grated
Preparation
Heat olive oil in a large Dutch oven or pot over medium heat.
Add the butternut squash, leeks, and celery and cook, stirring often, for 5 minutes.
Add the garlic, rosemary, thyme, red-pepper flakes, salt, and pepper and cook for 30 seconds.
Stir in the broth and grated Parmesan.
Increase the heat to high and bring to a boil.
Cover, reduce heat to a medium simmer, and cook until butternut squash is softened, about 8 minutes.
Stir in kale, beans and cook until wilted, about 2 minutes.
Serve with a sprinkle of Parmesan cheese.