NO SOUP FOR YOU! (actually, lots of soup for you)

One of my good friends isn't feeling so good and is stuck in bed for a little while (hopefully not too long). I thought I'd make her some delicious soup!

I made this soup about a month ago with a friend who's trying to learn to cook a couple things before she gets married in March. It was so delish and healthy, I thought I'd make it again! Also, mom was coming for lunch so I thought I'd scoop 2 cups for lunch to go with our salad--perfect. The key to this soup is to prep everything first. There's a bit of chopping, but it's well worth it.

Inspired by this, but altered a bit.

Tuscan Chicken, Bean and Kale Soup

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced
  • 1 cup cup chopped carrot (about 3 medium)
  • 1 medium onion, chopped
  • 1 1/2 cups sliced mushrooms (about 6 ounces)
  • 2 cups chopped peeled butternut squash (about 1 3/4 pounds)
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups vegetable broth
  • 1 tablespoon oregano
  • 3 cups cups shredded, cooked chicken breast
  • 1/2 bunch fresh Kale
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese

  • Heat oil in a Dutch oven over medium-high heat; add butter, stirring until melted. 

    Add onion, garlic, mushrooms, carrots and butternut squash. Cook 3 minutes, stirring frequently. 

    Mash 1/4 cup beans with a fork. 

    Add beans, broths, and Italian seasoning to pan; bring to a boil. 

    Reduce heat and simmer 10 minutes or until vegetables are tender, stirring occasionally. 

    Add chicken; cook 2 minutes or until thoroughly heated. 

    Add black pepper and Kale, stirring occasionally until Kale wilts (about 3 minutes). 

    Ladle about 2 cups soup into each of 6 bowls; top each serving with 5 teaspoons cheese.



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