Autumn Vegetable Soup + EatingWell Frozen Entrees

• Produce

  • 1 Bay leaf
  • 1 cup Butternut squash
  • 1 15 ounce can Cannelini beans
  • 1 Carrot, large
  • 4 cloves Garlic
  • 1 bunch Kale
  • 2 Leeks, medium
  • 1 Parsnip, large
  • 1 15 ounce can Tomatoes, fire-roasted

• Canned Goods

  • 5 cups Water or vegetable stock

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese

• Other

  • 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
  • 1 large sprig Thyme or 1 teaspoon dried

Found on flavorthemoments.com

Description

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 medium leeks, light green and white parts only, halved and sliced into half moons
• 1 large carrot, coarsely chopped
• 1 large parsnip, coarsely chopped
• 4 cloves garlic, minced
• 1 cup cubed butternut squash (cut into 1 cubes)
• 5 cups water or vegetable stock (I used 4 cups of vegetable stock with 1 cup of water)
• (1) 15 ounce can fire roasted diced tomatoes
• 1 bay leaf
• 1 large sprig thyme or 1 teaspoon dried
• 1 tablespoon freshly chopped rosemary or 1 teaspoon dried
• (1) 15 ounce can cannelini beans, rinsed and drained
• 1 bunch kale, torn
• salt and pepper, to taste.
• Freshly grated parmesan cheese, for serving (optional)

Directions

• Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir. Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
• Add the kale and simmer for about 5 minutes until wilted. Remove from heat and remove the bay leaf and thyme sprig. Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!