Recipe by

Visit website

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


Servings

6 servings

Total time

30 minutes

Courses

Dinner


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)


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.
  5. View the recipe instructions at Babaganosh

View this recipe plus 5,000 more in our FREE app

Preview in browser for now