Kelly Proudfit modified a recipe for this soup and she reports that it turned out so well...they all loved it! Kelly said, "Super healthy and tastes great."
1 large bunch of Kale (leaves chopped, discard stems)
2 cans 14oz Cannellini beans
1 large butternut squash (peeled, seeded and cut into small 1-inch cubes)
1 yellow onion, chopped
2 cloves minced garlic
1 tablespoon olive oil
5 cups chicken stock (lowfat- low sodium)
salt and pepper to taste
Cook chopped onions and minced garlic in 1 tablespoon of olive oil. In large stock pot add the chicken stock, cooked onions and garlic, beans, and cubed squash. Cook for 30 minutes on medium heat and then add the Kale. Cook for another 20 minutes on low heat. You can also just throw it all in a crock pot and let it cook all day.
Serve in bowls and top with fresh grated parmesan cheese. Sooooo good. Especially next day. Kids will like the soup if you strain it and just give them butternut squash pieces. They are sweet and the beans are good as well.
Kelly Proudfit
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