Squash and Bean Soup

When the cooler weather arrives, it is nice to have a warm comforting bowl of soup for dinner to take the chill away.  Soup is quick to make, and it can be made ahead on the weekend and reheated on a weeknight.  My favorite soups to make usually involve squash and beans in the autumn and winter.  The recipe I am sharing with you today has both of those, as well as kale for an extra nutritional boost.  It is scented with aromatic rosemary and thyme, and tastes even better the next day after it has sat to let the flavors develop.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 6 | Prep Time: 5 minutes | Cook Time: 25 minutes | Ready in: 30

Ingredients

• 1 Tbsp oil
• 1 largevorganic onion, diced
• 2 cloves organic garlic, minced
• 1 Tbsp dried rosemary
• 1 Tbsp dried thyme
• 1 28 oz can organic diced Muir Glen tomatoes
• 4 cups vegeteble broth
• Sea salt to taste
• 8 cups butternut squash, cut into large dice
• 1 28 oz can white beans, drained and rinsed
• 1 large bunch organic kale, torn into pieces

Instructions

In a large stockpot, heat the olive oil over medium, and cook the onions until softened, about 5 minutes. Add the garlic and herbs and cook a minute more. Add the tomatoes, broth, sea salt, and squash and bring to a simmer. Simmer for about 10 minutes or until the squash is tender. Add the beans, and cook another 10 minutes on low heat. Add the kale and stir in. Serve hot.