Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 lb grass-fed ground beef
  • 1 cup onion (finely chopped)
  • 3/4 cup celery (diced)
  • 1 tbsp garlic (minced)
  • 2 cups butternut squash (finely diced)
  • 6 cups chicken broth
  • 1 tsp dried oregano
  • Salt and pepper
  • 1 (19 ounces) can white cannellini beans (drained, and rinsed)
  • 1 cup kale (stems removed and roughly chopped)
  • Freshly grated Parmesan cheese ()

Instruction

  • Chop onion and kale, dice celery and mince garlic. Peel and dice butternut squash into half inch cubes and set everything to the side.
  • In a large pot over high heat, add olive oil. When the oil is hot, turn the heat down to medium and add ground beef. Use a wood spoon and break up the ground beef while it cooks.
  • When the ground beef is no longer pink, add onions, celery and garlic. Cook for about 5 minutes.
  • Then, add butternut squash and mix all together. Add chicken broth, dried oregano, salt and pepper. Stir well, cover with a lid, and bring ingredients to a boil. Then, reduce the heat to medium and cook for about 15 mins.
  • Finally, add cannellini beans and kale. Stir well and cook for about 5 mins or until kale is soft.
  • Taste and add any extra seasonings, if necessary. Then, before serving, top each soup bowl with Parmesan cheese. Enjoy!