Description
A comforting Tuscan White Bean and Butternut Squash Soup featuring tender squash, creamy cannellini beans, and fresh kale in a fragrant herb-infused broth.
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 the olive oil: Heat the olive oil in a heavy-bottomed stock pot over medium heat until shimmering. Add the butternut squash and cook, turning occasionally, until just beginning to caramelize and soften, about 5 minutes. Transfer the butternut squash to a plate.
- Sauté the onion: Add the onion to the pot and cook, stirring occasionally, until soft, translucent, and just beginning to brown.
- Add garlic: Stir in the minced garlic and cook for another 1 to 2 minutes until fragrant.
- Incorporate butter and herbs: Add the butter and as it melts, stir in the dried thyme, rosemary, and oregano. Let cook until the onions turn lightly golden, about 2 minutes.
- Add squash, lemon juice, and stock: Return the butternut squash to the pot along with the lemon juice and stock. Stir to combine thoroughly.
- 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 kosher salt and freshly ground black pepper to taste.
- Add beans and kale: Stir in the cannellini beans and baby kale leaves. Continue to simmer gently for 5 minutes until the greens are tender and the beans are warmed through. If using more delicate greens like spinach, add them right before serving.
- Serve: Serve the soup warm with crusty bread for a delicious meal.
Notes
- Make it vegan: use all olive oil and omit the butter completely or substitute with vegan butter such as Earth Balance spread.
- One small lemon yields approximately 2-3 tablespoons of juice; adjust the amount to your taste. Meyer lemons add a bright, seasonal twist when available.
- Substitute baby kale with spinach, Swiss chard, or your favorite tender green for variety.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 5 mg
