When the cooler weather arrives, it is nice to have a warm comforting bowl of soup for lunch or dinner to take the chill away. Soup is quick to make, and it can be made ahead on the weekend and reheated on a weeknight. My favorite soups to make in the autumn and winter usually involve squash and beans. The recipe I am sharing with you today has both of those, as well as kale for an extra nutritional boost. It is scented with aromatic rosemary and thyme, and tastes even better the next day after it has sat to let the flavors develop. Enjoy!
SQUASH AND BEAN SOUP
Yields 6 servings
ingredients
1 Tbsp olive oil
1 large organic onion, diced
2 cloves organic garlic, minced
1 Tbsp dried rosemary
1 Tbsp dried thyme
1, 28 oz can organic diced tomatoes (look for BPA-free cans or canned in glass)
4 cups vegeteble broth
Sea salt to taste, optional
8 cups butternut squash, diced
1, 28 oz can white beans, drained and rinsed (look for BPA-free cans)
1 large bunch organic kale, torn into pieces
directions
In a large stockpot, heat the olive oil over medium, and cook the onions until softened, about 5 minutes. Add the garlic and herbs and cook a minute more. Add the tomatoes, broth, sea salt, and squash and bring to a simmer. Simmer for about 10 minutes or until the squash is tender. Add the beans, and cook another 10 minutes on low heat. Add the kale and stir in. Serve hot.
“Believe in yourself and there will come a day when others will have no choice but to believe with you.” -Cynthia Kersey
Be Well ~Meg @REJOOVwithMeg
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