40-minute butternut squash, white bean, and kale soup
Fat-free reduced sodium chicken broth
Uncooked butternut squash
3 cup(s), peeled, seeded and diced
Canned white beans
1¾ cup(s), drained and rinced
Uncooked red onion(s)
½ cup(s), chopped
8 oz, packed, stemmed and chopped
- In a large saucepan, combine broth, butternut squash, beans, onion, thyme, sage, salt and pepper. Bring to a boil over high heat. Cover, reduce heat to low, and simmer for 15 minutes.
- Stir in kale. Cover and continue simmering, stirring occasionally, for 20 minutes, until kale and butternut squash are tender.
- Serving size: 3 cups