This is a great soup, chock full of nutrients and fiber! Hope you enjoy it for those ‘eh’ days when a comforting and easy bowl of soup will do 🙂
Butternut Squash & Kale Stew
Serves: 6
Ingredients
- 1/2 cup mixed dried mushrooms (I used about 1/2 bag from TJ’s)
- 1 onion, diced
- 8 oz crimini mushrooms, chopped
- 1 tbsp olive oil
- 1/2 tsp black pepper, 1-1 1/2 tsp salt
- 2 tsp dried thyme
- shake of cinnamon and cayenne for warmth
- 4 cups red sodium chicken broth
- 12 oz cubed butternut squash (pre-packaged from TJ’s)
- about a gallon-size zippy bag full of chopped kale
- 1 cup whole wheat pasta
- 1 can (15 oz.) cannellini beans, rinsed and drained
- parmesan cheese for sprinkling
Directions
Put dried mushrooms in a bowl of 1 cup of hot water. Let sit about 10 minutes.
Heat onions and crimini mushrooms in a saute pan with olive oil over medium heat until browned. Add spices.
Add broth, squash and kale to pot. Cover and bring to a boil, then reduce heat and cook for about 10-15 minutes.
Coarsely chop soaking mushrooms and add to pan along with their liquid.
Add pasta and beans to pot and simmer for another 10 minutes until tender.
Sprinkle with parm and enjoy! mmm
We also enjoyed a gooey grilled meunster cheese alongside for dipping.
Per serving (approx.): 200 kcals, 3 g Fat, 31 g CHO 5 g Fiber
What’s your favorite soup?
