Description
A hearty and nutritious White Bean and Kale Soup made with ground beef or turkey, butternut squash, and flavorful herbs. This comforting soup is packed with protein, fiber, and vegetables, perfect for a cozy meal that comes together in just 35 minutes.
Ingredients
Protein and Vegetables
- 2 tablespoons olive oil
- 1 lb ground beef or turkey
- 1 cup onion, finely chopped
- 3/4 cup celery, diced
- 1 tbsp garlic, minced
- 2 cups butternut squash, finely diced
- 1 cup kale, stems removed and roughly chopped
Liquids and Seasonings
- 6 cups chicken broth
- 1 tsp dried oregano
- Salt and pepper, to taste
Beans and Garnish
- 1 (19 ounces) can white cannellini beans, drained and rinsed
- Freshly grated Parmesan cheese, for topping
Instructions
- Prepare Ingredients: Chop the onion and kale, dice the celery, mince the garlic, and peel and dice the butternut squash into half-inch cubes. Set all the prepared ingredients aside for easy assembly.
- Cook Ground Meat: Heat olive oil in a large pot over high heat. When hot, reduce heat to medium and add the ground beef or turkey. Use a wooden spoon to break up the meat as it cooks until no longer pink.
- Sauté Aromatics: Add the chopped onions, diced celery, and minced garlic to the cooked meat. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
- Add Vegetables and Broth: Stir in the diced butternut squash. Then add the chicken broth, dried oregano, salt, and pepper. Mix well, cover with a lid, and bring the mixture to a boil. Reduce heat to medium and simmer for about 15 minutes until the squash is tender.
- Finish Soup: Add the drained cannellini beans and chopped kale to the pot. Stir well and cook for about 5 minutes, or until the kale has softened and the beans are heated through.
- Season and Serve: Taste the soup and adjust the seasonings if needed. Serve hot with a generous sprinkle of freshly grated Parmesan cheese on top.
Notes
- Ground turkey is a leaner alternative to beef if preferred.
- Use fresh kale for the best texture, but frozen kale can work in a pinch.
- For a vegetarian version, omit the ground meat and use vegetable broth instead of chicken broth.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
