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!
Ingredients
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 chopped
2 cup carrots peeled, finely chopped
2 celery stalks, finely chopped
4 garlic clove
1 bay leaf
1 rosemary
1 sea salt
2 tomato
olive oil
bunch of kale, chopped
butternut squash
1 can large onion, finely chopped
2 cup carrots peeled, finely chopped
2 celery stalks, finely chopped
4 garlic clove
1 bay leaf
1 rosemary
1 sea salt
2 tomato
olive oil
bunch of kale, chopped
butternut squash
Directions
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.
