Butternut Squash and Kale Soup with White Beans
Ingredients
2-3 slices bacon — optional
- Entity
- bacon
- Category
- protein
- Wikidata
- Q11106
1 cup carrots (diced)
- Entity
- carrots
- Category
- vegetable
- Wikidata
- Q81
1 cup celery (diced)
- Entity
- celery
- Category
- vegetable
- Wikidata
- Q23012379
1 onion (diced)
- Entity
- onion
- Category
- allium
- Wikidata
- Q23485
1 butternut squash (peeled, deseeded, cubed)
- Entity
- butternut squash
- Category
- vegetable
- Wikidata
- Q4169287
3 cups chicken stock
- Entity
- chicken stock
- Category
- flavor_base
- Wikidata
- Q96362076
2 cups water
- Entity
- water
- Category
- liquid
- Wikidata
- Q283
1 bunch kale (rinsed well, trimmed of ribs)
- Entity
- kale
- Category
- vegetable
- Wikidata
- Q45989
salt
- Entity
- salt
- Category
- condiment
- Wikidata
- Q11254
pepper
- Entity
- pepper
- Category
- spice
- Wikidata
- Q3143131
Small bunch bunch parsley
- Entity
- parsley
- Category
- herb
- Wikidata
- Q25284
- 1-2 cups of cooked white beans of your choice. If canned, rinse well.
- Pecorino cheese
linked to knowledge graphnot yet linked
Instructions
Brown bacon in soup pot. Remove. Make yourself a BLT.
Saute carrots, celery and onion in the bacon fat. Use the diced kale ribs if you like.
Add butternut squash, and stir to coat with oil. Saute for 1 min.
Add broth and 1 cup of the water.
Bring to a boil and simmer on low for 10-15 minutes or until squash is just soft (al dente for the pasta lovers).
Add kale, salt, pepper and herb of choice. Simmer for another 10 minutes.
Add beans and simmer 3-5 minutes until beans are heated through.
Remove herb sprig.
Serve with finely grated cheese.