This soup is so delicious and perfect for the colder months. Feel free to add/substitute any veggies to utilize whatever is in season. Cauliflower, green beans, swiss chard, etc. would all be great additions!
Ingredients
- 1 medium butternut squash, ‘neck’ only (see notes)
- 2 medium carrots
- 1 small sweet potato
- 4 stalks celery
- 1 small white or red onion
- 2 large garlic cloves
- 1 Tablespoon olive oil
- 2 teaspoons sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried chili flakes
- 28oz can crushed tomatoes (preferably fire-roasted, if you can find them)
- 4 cups low-sodium vegetable broth
- 1 sprig fresh sage(to yield 1 tablespoon, minced)
- 1 cup dry, small pasta (such as mini shells)
- 14oz can kidney beans, drained
- 4 large kale leaves
Directions
- Peel and dice the butternut, carrots, sweet potato, and onion. Finely dice the celery and garlic.
- Place all chopped veggies into a large soup pot, turn heat to medium-high, and add olive oil, salt, pepper, and chili flakes. Sautee for about 5 minutes, stirring often, until fragrant and beginning to brown.
- Add crushed tomatoes and broth, stirring to combine, and increase heat to high.
- Once soup is boiling, add pasta and reduce heat to medium, so it is boiling, but not bubbling all over your stove. Cook for 10 minutes, or until pasta is al dente.
- While soup cooks, remove sage leaves from their stems and finely mince the leaves, then add them the pot. Remove kale leaves from the stems and finely chop, setting aside.
- Once the pasta is cooked to your liking, add kidney beans and kale to the pot, and stir to combine. Taste and add more salt or pepper, if needed. Turn off heat and let sit for 5-10 minutes, or until cool enough to serve.
- Leftover soup keeps well in the fridge (cooled completely, stored in an airtight container) for up to 5 days, and should be reheated with an extra splash of broth or water.
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