![]() This is a warm and delicious fall soup that will satisfy! I love to sprinkle fresh grated romano cheese before serving. I also add noodles to this soup! Ingredients: 2 Tbsp Extra Virgin Olive Oil 1 Large Yellow Onion, Diced 4 Stalks Celery, Diced 1 Butternut Squash, Peeled, Seeded, and Cubed 8 Cups Chicken or Vegetable Stock 3 Tbsp Fresh Rosemary Chopped 1 Tsp Thyme (dried) 1 Can Cannellini Beans Drained and rinsed 2 to 3 Cups Chopped Kale Black Pepper and Salt to Taste Noodles can be added based on your families preference, choose a whole grain option, if you choose to add. Preparation: Heat the olive oil in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes. Add the celery, squash, and saute another 5 minutes. Next add stock and rosemary and allow to simmer for 15 to 20 minutes. Add beans, kale and simmer another 4-5 minutes. Next add salt and pepper to taste. I love to either add pasta or serve with a whole grain bread on the side.
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AuthorCaitlin Johnson is a dietitian, wife, lover of ice cream, chef wannabe, California-girl, Christian, liver eating, "food-avore." Archives
February 2020
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110 N McClelland Street
Santa Maria, California 93454 |
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