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This delicious soup will warm you up on these cold winter days!

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Butternut Squash, White Bean and Kale Soup – Serves 4 – 6

1 small butternut squash, peeled and chopped into bite-size pieces

3 medium carrots, peeled and sliced

1 bunch of kale, washed, hard stems removed and finely chopped

2 cans of low sodium cannellini or northern beans, drained and rinsed

1 medium yellow, chopped

1 tbsp olive oil

1 tsp dried sage

4 cups low sodium vegetable broth

3 cups water

1/2 tsp salt

1/2 tsp pepper

Cook the onion in 1 tbsp olive oil on medium heat for 5 minutes or until tender in soup pot. Add the carrot and cook for 5 more minutes.

Add the squash, beans, broth, water, herbs, salt and pepper and bring to a boil. reduce the heat to low and continue cooking, covered for 20-25 minutes, until are the vegetables are tender. Add the kale to the soup, stir, cover and cook for 10 more minutes. Taste for seasonings and adjust to taste. Serve immediately.

 Would you like to learn more about creating healthy meals for you and your family? Are you tired about learning about what is healthy and what is not healthy from unreliable sources? Let me, a Registered Dietitian teach you about nutrition so you and your family can have a healthy and happy 2016. I will also have some great healthy and delicious food for you to enjoy.

Come to the “Simple Nutrition” clinic on Saturday, Jan. 23 @ 10 am

Location: Virginia Garden Organic Grocery store located at the Virginia Beach Farmers Market

Cost: $35 (bring a friend for FREE)

Register HERE

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