
Butternut Squash and Kale Soup with Fresh Herbs and White Beans
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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