Zippy Soup with Squash, Kale, and Parmesan Cheese

American, Soup, Uncategorized

 

Zippy Soup with Squash, Kale, and Parmesan Cheese
This vegetarian soup is perfect as a side dish, or the main course. It can be as mild, or spicy, as you like@!
Zippy Butternut Squash, Kale, and Bean Soup
5 from 1 vote
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Course: Dinner, Soup
Cuisine: American, Asian
Keyword: Easy, Gluten-Free, Vegetarian
Servings: 6
Calories: 196kcal
Author: Chef Bill Collins

Ingredients

  • 2 tablespoons olive oil
  • 1 onion (peeled and chopped)
  • 2 celery stalks (chopped)
  • 4 garlic cloves (peeled and minced)
  • 1 butternut squash (medium-sized, peeled and cut into ½-inch pieces)
  • 2 teaspoons dried thyme
  • 1 15 ounce can Great Northern beans (rinsed and drained. Or other white bean, such as Cannelini)
  • 6 cups vegetable broth
  • ¾ teaspoon smoked paprika
  • ½ teaspoon Tabasco (or other hot sauce)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups kale (chopped into bite-sized peices)
  • â…“ cup heavy cream (or coconut milk or cashew cream)
  • â…“ cup parmesan cheese (grated, plus more for garnish)

Instructions

  • Place a large stockpot over a medium heat. When it’s hot, add the olive oil, then the onion and celery. Cook for 5 minutes, stirring occasionally, or until the vegetables start to soften
  • Add in the garlic, squash, and thyme. Cook until fragrant, 1-2 minutes
  • Add the beans, broth, water, smoked paprika, hot sauce, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until squash is almost tender
  • Add the kale, and cook for 10 more minutes, until it’s soft and chewable
  • Add the cream and parmesan, and bring to a gentle simmer. Adjust the seasoning (salt, pepper, smoked paprika and/or hot sauce) and serve with crusty bread and a salad
Nutrition Facts
Zippy Soup with Squash, Kale, and Parmesan Cheese
Serving Size
 
6 g
Amount per Serving
Calories
196
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
19
mg
6
%
Sodium
 
1444
mg
63
%
Potassium
 
566
mg
16
%
Carbohydrates
 
22
g
7
%
Fiber
 
4
g
17
%
Sugar
 
6
g
7
%
Protein
 
5
g
10
%
Vitamin A
 
15568
IU
311
%
Vitamin C
 
42
mg
51
%
Calcium
 
188
mg
19
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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