40-minute butternut squash, white bean, and kale soup

This healthy, veggie-packed soup is a great choice if you're trying to eat more plant-based. To keep the recipe as quick as possible, make sure the butternut squash is cut into 1/2-inch pieces and the onion is diced so they’ll cook quickly and evenly in this hearty soup. Also, look for 8-ounce bags of stemmed and chopped kale in the salad green section of the produce department. Consider picking up a second can of beans as you might need some of it to get to the recommended 1 3/4 cups. To make this soup even heartier, add your favorite whole grain (for vegetarians) or a small amount of cooked, shredded chicken or cooked, chopped bacon.