Bean and Squash Soup

Recipe by Beautifully Fed Food

  • 8 cups of low sodium vegetable stock

  • 1 bay leaf

  • 1 medium squash, peeled and cubed

  • 1 bunch of kale, with leafs removed from the stem

Ingredients

  • 1 medium yellow onion, diced

  • 4 garlic cloves, minced

  • 3 cups of white beans

  • 1 tablespoon of fennel seeds

  • 2 tablespoon avocado oil

  • 3 sprigs fresh thyme

  • 2 teaspoons oregano

  • Salt and black pepper to taste

Utensils

  • Measuring Spoons

  • Chef's Knife

  • Mixing Bowls

  • Wooden Spoon

  • Grater

  • Colander

  • Large Stock Pot

  • Ladle

  • Potato Peeler

Cooking Instructions

  1. Wash all vegetables and cut to the size indicated above.

  2. In the stock pot add the oil to cover the bottom of the pot, along with the chopped garlic and onions, fennel seed.. Sauté over medium heat for 4-5 minutes until onions soften and start to get transparent. Add the white beans and squash stir to combine.

  3. Then add broth, salt, pepper,oregano,thyme and bay leaf to the pot with the onions and garlic.

  4. Bring to a boil. Lower heat and cook for 15 minutes, until squash is tender. Using a potato masher, mash half the squash and beans right in the pot, so you have a creamy broth with some chunks of squash remaining; Taste and adjust flavors as needed.

  5. Lastly, you will add the kale to the pot. Cook for 3 minutes, until the kale wilts and the kale is heated through.

  6. Serve and enjoy!