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.
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|Serving Size: 1 recipe (2660g)|
|Recipe Makes: 1|
|Calories from Fat: 196 (24%)|
|Amt Per Serving||% DV|
|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 %|
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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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