Name: Tuscan White Bean Soup
Yield: 8
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 2 carrots, peeled and diced; 2 cups chopped butternut squash; 3 cloves garlic, diced; ½ teaspoon dried thyme; 1 ½ teaspoons salt; 1 teaspoon black pepper; ¼ teaspoon cayenne pepper; 4 cups vegetable broth; 2 (14 oz) cans white cannellini beans, drained and rinsed; 1 (14 oz) can diced tomatoes; 3 cups finely chopped kale; 2 cups diced, cubed ham

Ingredients

Scale

2 tablespoons olive oil (affiliate)
1 yellow onion, diced
2 carrots, peeled and diced
2 cups chopped butternut squash
3 cloves garlic, diced
½ teaspoon dried thyme
1 ½ teaspoons salt
1 teaspoon black pepper
¼ teaspoon cayenne pepper
4 cups vegetable broth
2 (14 oz) cans white cannellini beans, drained and rinsed
1 (14 oz) can diced tomatoes
3 cups finely chopped kale
2 cups diced, cubed ham

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in large saucepan over medium high heat. Add onion, carrots, squash, and garlic. Cook for 3-4 minutes to soften vegetables.
Add beans, tomatoes, and vegetable broth. Bring to low boil.
Add ham and all spices. Cover and simmer on low for 20-25 minutes.
Add chopped kale, cook for 2-3 minutes until kale is softened.
Serve with shredded cheese *optional* and toasted bread.