Kale And Butternut Squash Minestrone

704 faves | 12 recommends
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This soup is yummy! I was looking for a chunky butternut squash soup recipe and this was it. I used mostly chicken broth in leu of water and no parm since I'm lactose intolerant.
Ann   •  16 Nov   •  Report
I made this amazing soup the other night and I improved with more homemade vegetable broth (instead of water), and more beans, and more veggies, and it was incredible. It made enough to feed three of us for two nights with plenty for four more servings to put in the freezer. It is a rich, hearty, and delicious recipe.
Shannon Christopher   •  12 Nov   •  Report
This is such a great wintertime dish. It keeps for a few days and freezes well too.
b65b5640783f   •  21 Feb   •  Report
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1 cup dried Cannellini or Borlotti Beans (or 2 1/2 to 3 cups cooked beans)

1/ 4 cup olive oil

2 celery stalks, finely chopped

2 carrots, peeled and finely chopped

1 large onion, finely chopped

1 bay leaf, dried

4 cloves garlic, coarsely chopped

2 teaspoons chopped fresh sage leaves

1 teaspoon chopped fresh rosemary

2 teaspoons salt

3 cups water

1 14 ounce can of stewed tomatoes

1/2 cup sun dried tomatoes chopped (an unexpected treat from Riverdog)

1 large bunch kale, stems removed, and roughly chopped

1/2 butternut squash, peeled, seeded, and cut into 1/2 inch cubes ( about 2 cups)

fresh ground pepper

Parmesan, grated

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