Butternut Squash and Kale Soup with Fresh Herbs and White Beans

Serves: 8 Save

Ingredients (14)

  • 1 tablespoon olive oil
  • 1/2 medium onion,
  • 3/4 cup peeled and chopped carrot
  • 3/4 cup chopped celery
  • 2 tablespoons chopped green onions
  • 1/4 to 1/2 teaspoon garlic salt
  • 6 cups fat free chicken or vegetable broth
  • 2 cups water
  • 4 cups 1-inch chopped butternut squash
  • 2 cups torn/chopped kale leaves
  • 2 to 3 sprigs fresh rosemary or thyme
  • One 15.5-ounce can white beans,
  • kosher salt and freshly ground black pepper,
  • grated Parmesan cheese,

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Directions

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