Butternut Squash Soup with Kale and White Beans
adapted from RecipeGirl blog (URL below)
2 t. olive oil
1 clove garlic, chopped
1/2 medium onion, chopped
3/4 c. chopped carrot (about 2 large)
3/4 c. chopped celery (about 3 large stalks)
3 scallions, chopped
4 c. vegetable or chicken broth
3 cups water (adding 2 t. powdered/paste bouillon)
4 cups peeled/chopped butternut squash (chop into about 1/2-3/4" pieces)
4 c. torn/chopped kale leaves
1/2 t. dried rosemary
1/2 t. dried thyme
1 15-oz can white beans, rinsed and drained (I use cannellini beans)
salt and freshly ground pepper to taste
optional: grated Parmesan cheese, for serving.
Heat the olive oil in a large soup pot. Add the garlic, onion, carrot, celery, and scallions. Cood and stir for about 5-6 minutes, until vegetables begin to soften.
Add the broth, water and butternut squash. Bring to a boil, then reduce heat and simmer for 15 minutes. Then take out about 4 cups of the soup, add about 1 cup of the beans, and blend to a puree. (Use an immersion blender if you have one.)
Put the puree back into the pot of soup. If you'd like the soup to be thicker, puree more of it before proceeding to next step.
Add the kale, rosemary, and thyme and simmer for 10 minutes. Stir in the rest of the beans and heat through. Add salt and pepper to taste. Serve with Parmesan cheese, if desired.
serving size: 1-1/2 cups
fat: 0.4 g
WW points per serving: Points Plus: 3 Old Points Program: 2
the original recipe: http://www.recipegirl.com/2013/01/07/butternut-squash-and-kale-soup-with-fresh-herbs-and-white-beans/