Adapted from Hello Natural. Great to meal prep!
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Ingredients
- 1 tbsp olive oil
- 1 medium onion - diced
- 2 medium carrots - diced
- 2 ribs celery - diced
- 2 cloves garlic - minced
- 3 tbsp tomato paste
- 1 (15 oz) can white beans - drained and rinsed (I like cannellini)
- 1 (28 oz) can diced tomatoes
- 6-8 cups vegetable or chicken broth
- 2 sprigs fresh thyme
- 2 cups diced butternut squash
- 4-5 leaves kale - ribs removed and roughly chopped
- salt + pepper to taste
Ingredients
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Instructions
- Heat oil in a large pot. Add the onion and cook, stirring often, until the onions begin to soften. Add the carrots and celery and cook for about 5 minutes. Add the garlic and cook for another 10-15 seconds. Add tomato paste. Mix well.
- Add beans, diced tomatoes, broth, thyme, and butternut squash. Sprinkle with salt and pepper. Bring to a simmer and let cook for about 20 minutes. Add the kale and let cook for another 5-10 minutes (until kale is softened).
How much diced carrots? They aren’t listed in the ingredient list.
Oh and another question: Do you roast the butternut squash before adding to the soup? I’ve never used raw squash so wasn’t sure.
Hi Christine! Thanks for your questions! For this recipe, it’s 2 medium carrots, diced. We recommend dicing the squash to about 1/4″ cube so that it can fully cook during the 20 minute simmer.