Tuscan Kale Soup Recipe Serves 4-6
2 tbs. vegetable oil, safflower or sunflower
1 medium yellow onion, diced
1 medium garlic clove, minced
1⁄2 tsp. crushed red Chile flakes
1 (28oz) can diced tomatoes
4 cups vegetable broth
1 butternut squash, peeled and diced into 1⁄2 pieces
2 (15oz) can cannellini beans, drained and rinsed
4 cups Tuscan kale, washed, center ribs removed, chiffonade cut (thin & long) 1 tbs. fresh thyme, minced
Salt and pepper to taste
Fresh lemon to taste
Parmesan cheese to taste
Preheat oven to 350F.
Place diced butternut squash on baking sheet add oil, salt and pepper and mix. Cook for 12 minutes, stir up pieces and cook again for approximately 12 minutes. Aim for the pieces to be al dente. Set aside to cool.
Use a large heavy bottom saucepan at medium heat, add oil. Add onions, cook until tender. Add garlic, red chili flakes, and cook until fragrant, about 1 minute.
Stir in tomatoes and broth and bring liquid to a boil. Stir in beans, kale and thyme. Simmer until kale is tender, about 15 minutes.
Stir in butternut squash and add the lemon, cheese, salt and pepper to taste. SAVOR!