Light, brothy yet filling, this soup is a powerhouse of nutrients. This soup freezes beautifully and the recipe allows for that.
Makes 3 quarts
2 tablespoons extra virgin olive oil
2 yellow onions, chopped
3 carrots, diced
3 stalks celery, diced
1 teaspoon sea salt
1/2 teaspoon black pepper
2 cups diced butternut squash
2 cloves garlic, pressed
1 tablespoon fresh thyme
6 shitake mushrooms, sliced
14-ounce can diced tomatoes
1 small bunch kale, stems removed and torn into small pieces
1 large can canellini beans, rinsed
6 cups low sodium, or homemade chicken stock
1. In a large soup pot, heat the oil over medium heat. Add the onion, carrots, celery, salt and pepper; sauté for 10 minutes, until the vegetables are beginning to brown. Add the butternut squash and continue to sauté for another 5 minutes.
2 Add the garlic and thyme. Sauté for another 30 seconds. Add the mushrooms, tomatoes, kale, beans and chicken stock. Bring to a boil, then cover and simmer the soup for 20 minutes.
3. Adjust the seasonings if necessary and serve hot.
Copyright© Heather Carey, MS 2013