Ingredients
The following ingredients have 7 Servings
- 3 1/2 Tablespoons extra virgin olive oil
- 1 medium white onion (coarsely chopped)
- 3 cloves garlic (minced)
- 1 butternut squash (peeled and cubed)
- 1 acorn squash (peeled and cubed)
- 1 small fennel bulb (frilly ends removed and cut into 1" pieces)
- 2 medium carrots (peeled and diced)
- 3 medium red potatoes (unpeeled and cut into 1″ cubes)
- 1 1/4 teaspoons dried oregano
- 2 1/4 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 cups water
- 4 cups chicken or vegetable broth
- 6 cups chopped Tuscan kale
- 1 15-ounce can cannellini beans (drained and rinsed)
- grated parmesan cheese (optional)
Instruction
- In a large soup pot over medium-low heat, heat the oil.
- Add garlic and sauté for 3 minutes. Add onions and cook until onions are translucent.
- Add remaining ingredients except for the kale and beans (squash, fennel, carrots, potatoes, oregano, salt, pepper, water and broth). I LOVE orange! Check out the color here!
- Stir to combine and cook for 12-15 minutes or until the potatoes are nearly done yet still a bit firm but not mushy.
- Add the chopped kale and rinsed beans. Simmer for another 10 minutes, or until the kale is tender to bite.
- Once served up in bowls or cups, sprinkle with Parmesan cheese and serve immediately.
