The Local Rose

I garnished the soup with parmesan cheese, olive oil and fresh made pesto using almonds and basil. This is the perfect rainy afternoon meal with a hunk of crusty bread and cheese!


1 cup borlotti or cranberry beans (i found some beauties at the farmers market) Cook these separately and reserve liquid.1 can large onion, finely chopped2 cup carrots peeled, finely chopped2 celery stalks, finely chopped4 garlic cloves1 bay leaf1 rosemary1 sea salt2 tomatoes olive oil bunch of kale, chopped butternut squash


1. Heat a soup pot with 1/4 cup olive oil. Add the onion, celery, carrots and cook  for 15 minutes or until tender.

2. Then add garlic, rosemary, bay leaf and salt and cook for 5 minutes. 

3. Then add 3 cups of water and bring to boil. Add kale and tomatoes. Cook for 15 minutes then add squash.

4. Cook for another 15 minutes or until tender then add the beans with one cup of the liquid.


Tags: Gluten Free, Healthy, Kid-Friendly, Vegetarian, Butternut Squash, Easy

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