White Bean Soup
White Bean Soup
This is a hearty, nourishing, healthy - full of veggies and white beans. The combo of butternut squash and white beans makes for a very cozy soup. This is super filling and can be a full meal on its own or with bread, sausage or pasta thrown in.
Prep time: 20 minutes Cook time: 30 minutes
Ingredients:
2 TBSP olive or avocado oil
2 celery stalks, chopped
1 medium yellow onion, peeled and chopped
1/2 tsp sea salt
2 cups butternut squash, chopped
2 cups kale or spinach, chopped
3 cups of white beans (I use soaked and pressure cooked navy beans) or 2 14.5 oz cans of rinsed white beans
2 tsp thyme
2 tsp basil
2 TBSP fresh parsley
3 cups veggie or chicken broth (homemade is best)
Directions:
In a large pot or Dutch oven over medium heat, heat the oil and add in the onions, celery and salt. Sauté, stirring occasionally, for 5 minutes or until the veggies begin to soften.
Add in the butternut squash and kale. Sauté for an additional 5 minutes.
Add in the spices and cook for 1-2 minutes making sure not to burn them.
Pour in the broth and beans broth and bring to a boil. Reduce heat to medium and let simmer gently for 20 minutes.
Serve immediately. This is great with a sprinkling of parmesan cheese and whatever kind of bread you are eating (we’ve got grain free, gluten free and regular!) but hearty enough all on its own! This keeps well in the refrigerator for several days.