Butternut White Bean Soup

credit joyosity @Flickr.com


  • 8 ounces white beans (canned or soaked overnight)
  • 4-6 C broth
  • 2 TB oil
  • 1 minced onion
  • 2-3 cloves garlic; minced
  • 1 TB sage; chopped (a little less if dried)
  • 1 large butternut squash; peeled and diced (4 C)
  • salt and black pepper to taste
  • 1 bunch of kale

Heat the oil in a large pot and saute the onion over medium heat until translucent. Add garlic and sage. Drain beans, transfer to pot, and add broth to cover. Bring to a boil, lower heat to a simmer, and cook about 1 hour until the beans are tender.

Add squash and broth to cover, return to simmer for another 30 minutes until the squash is tender.

Tear kale into bite sized pieces, ladle soup into serving bowls and add kale. You can add the kale to the entire soup pot but it will cook and become tender. I add it bowl by bowl because my family likes their kale crunchy!

From the kitchen of Dr. Jessie Young

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