28ounces(794g)canned cannellini beansrinsed and drained
3large carrotssliced or diced
6ribs of celerysliced
½tablespoondried thyme
½tablespoonkosher saltless if you’re using regular sodium broth
1teaspoondried oregano
½teaspoonblack pepper
2cups(280g)frozen butternut squash
3cups(201g)shredded kale
Juice from ½ lemon
Parsleyto garnish
Instructions
In a pot, heat half of the olive oil over medium heat. Saute ½ cup of the onion until soft. Add the potatoes and saute for 2-3 minutes, then add the garlic and stir until fragrant. Add 1 ½ cups of broth and bring the liquid to a simmer. Cover the pot and let the potatoes soften in the broth. Once the potatoes are soft, add 1 can of cannellini beans. Empty the pot by pouring the mixture into a heat-safe blender and blend until smooth.
In the same pot, heat the rest of the olive oil over medium heat. Saute the remaining onion, carrot and celery for 3-5 minutes, or until soft. Add the broth, thyme, and oregano. When the broth starts to bubble, stir in the blended potato and bean mixture along with the squash, salt and pepper. Bring to a simmer and allow to simmer, stirring occasionally. Add the remaining canned beans and kale. Stir until the beans have softened a little and the kale is tender. Squeeze some lemon into the pot and add salt and pepper to taste.
Serve and garnish with lemon slices and chopped parsley.
Notes
We used all cannellini beans, but any type of white bean will work here. You can also use some chickpeas in lieu of the white beans.We used frozen butternut squash to save time, but you can also use fresh cubed squash.Not a fan of kale? Use any type of green you’d like, like baby spinach.