Notes
Turn oven to 425. Spray baking sheet with non-stick spray and spread squash evenly. Roast for 20 minutes tossing squash a few times.
In a large pot, heat 2 tablespoons of the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, 4 minutes. Add the squash, cover and cook, stirring, until lightly browned in spots but not tender, 5 minutes. Stir in the garlic and rosemary and cook until fragrant, 1 minute.
Add the kale and cook, stirring, until wilted, 5 minutes. Add the stock, and beans and cover and simmer until the kale just tender, 8 minutes. Add in squash. Season with salt and pepper. Ladle the soup into deep bowls and garnish with shaved Parmigiano-Reggiano cheese. Serve with garlic toasts.
MAKE AHEAD The kale-squash soup can be refrigerated for up to 3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (2660g) | ||
Recipe Makes: 1 | ||
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Calories: 801 | ||
Calories from Fat: 196 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 6.4mg | 2 % | |
Sodium 17993.1mg | 620 % | |
Potassium 4530.7mg | 119 % | |
Total Carbohydrate 127.3g | 37 % | |
Dietary Fiber 20.9g | 83 % | |
Sugars, other 106.5g | ||
Protein 39.4g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 801
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