Today’s “cold” weather called for some soup!

Here’s an easy recipe….

2 tbsp extra virgin olive oil
1 medium chopped yellow onion
3 diced celery ribs
2 cups diced butternut squash
8 oz chopped baby portobello mushrooms
4 tsp minced garlic
2 bay leaves
1 tsp thyme
1 tsp oregano
5 cups vegetable broth
1 14 oz can of diced tomatoes
1 14 oz can cannellini beans
2 tbsp red wine vinegar
1 pinch brown sugar
4 to 5 chopped kale leaves
Heat oil in a large pot on medium heat.
Add the onion, salt, pepper and cook until soft.
Add the celery and butternut squash. Stir until combined.
Add the mushrooms and cook until soft.
Add the herbs, garlic, and bay leaves. Stir until combined.
Add the wine. Stir until combined.
Add the beans, tomatoes and vegetable broth. Stir until combined.
Simmer for 30 minutes. Stir occasionally.
Remove the bay leaves.
Add the balsamic vinegar.
Add the kale.
Cook until kale is wilted. This should only take 5-10 minutes.
Taste and add salt and pepper, if needed.
This recipe makes about 5 servings. If you are having a solo soup night and just want a little extra for leftovers, 1/2 the recipe.

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