WINTER VEGETABLE SOUP

Winter Vegetable Soup image

This quick one-pot soup is perfect after a busy day.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 30m

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Grated Parmesan, for serving (optional)

Steps:

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Nutrition Facts : Calories 254 g, Fat 7 g, Fiber 7 g, Protein 12 g

*** Explore more Winter Vegetable Soup Recipes »

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