Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 2 medium leeks (light green and white parts only, halved and sliced into half moons)
  • 1 large carrot (coarsely chopped)
  • 1 large parsnip (peeled and coarsely chopped)
  • 4 cloves garlic (minced)
  • 1 cup cubed butternut squash (see notes)
  • 4 cups vegetable stock
  • 1 cup water
  • 15 ounces low sodium fire roasted diced tomatoes
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon freshly chopped rosemary (or 1 teaspoon dried)
  • 15 ounces cannelini beans (rinsed and drained)
  • 1 bunch kale (torn)
  • salt and pepper (to taste.)
  • Freshly grated parmesan cheese (for serving (optional))

Instruction

  • Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
  • Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
  • Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
  • Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!