Recipe by Babaganosh

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This Sausage & Kidney Bean Soup with butternut squash and kale is a favorite for cold weather!

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Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (, diced)
• 1 lb spicy Italian sausage (, cut into 3/4 inch pieces)
• 1 quart chicken broth
• 2 cups water
• 3 cups cubed butternut squash
• 4 cups chopped kale leaves ((about 4 large leaves))
• 1 14-oz can kidney beans (, drained and rinsed)
• juice of lemon ((1 tablespoon))
• ¼ cup parsley leaves (, chopped)

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Method

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sausage and sauté for about 8 minutes, or until the sausage starts to brown and the onion softens.
2. Add the chicken broth and water, and bring to a boil.
3. Add the butternut squash and stir in the kale leaves and kidney beans. Bring to a boil, and continue to boil for 5 minutes, or until the butternut squash is fully cooked and pierces easily with a fork.
4. Remove from heat and stir in the lemon juice and parsley.

View the recipe instructions at Babaganosh