Description
A comforting and hearty Tuscan White Bean and Butternut Squash Soup featuring tender butternut squash, creamy cannellini beans, and nutrient-rich kale in a flavorful herb-infused broth, perfect for a cozy meal.
Ingredients
Scale
Main Ingredients
- 1 Tbsp olive oil
- 1 small butternut squash, peeled, seeded, and large-diced
- 1 large yellow or sweet onion, minced
- 1–2 tsp fresh garlic, minced
- 1 Tbsp unsalted butter
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/8 tsp dried oregano
- 1 small lemon, juiced
- 4 cups (32 oz) rich chicken or vegetable stock
- Kosher salt and freshly-ground black pepper, to taste
- 1 (15 oz) can cooked cannellini beans, drained but not rinsed
- 1–1/2 cups baby kale leaves
Instructions
- Heat olive oil: Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering.
- Cook butternut squash: Add the diced butternut squash and cook, turning occasionally, until just beginning to caramelize and soften, about 5 minutes. Transfer to a plate.
- Sauté onions: Add the minced onion to the pot and cook, stirring occasionally, until soft, translucent, and just beginning to brown.
- Add garlic and butter: Stir in the minced garlic and cook for 1-2 minutes. Add the butter and let it melt.
- Incorporate herbs: Stir in the dried thyme, rosemary, and oregano with the melted butter, cooking for another 1-2 minutes until onions are lightly golden.
- Add squash, lemon, and stock: Return the butternut squash to the pot along with the lemon juice and chicken or vegetable stock. Stir to combine.
- Simmer soup: Cover and bring the stock just to a boil, then reduce heat to low and let simmer uncovered for 15 minutes. Season with salt and pepper to taste.
- Add beans and kale: Stir in the cannellini beans and baby kale leaves. Continue to simmer until warmed through, about 5 minutes. For more delicate greens like spinach, add just before serving.
- Serve: Ladle soup into bowls and serve warm with crusty bread. Enjoy!
Notes
- Make it vegan by using all olive oil and omitting the butter or using vegan butter alternatives like Earth Balance spread.
- One small lemon should yield 2-3 tablespoons of juice; Meyer lemons add a sweeter, brighter flavor and are preferred in winter.
- Feel free to substitute baby kale with spinach, Swiss chard, or other tender greens to your preference.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
