Soup season is upon us, and this minimal effort vegetable bean variety is the perfect way to use copious amounts of fall vegetables. It comes together quickly, requires little involvement to make, but delivers a warm, filling bowl of soup (with plenty of leftovers to last you the week). It’s one of my favorite ways to use up my bunch of kale when it’s starting to wilt!
3 tbsp. olive oil
1 small yellow onion, chopped
3 carrots, chopped (about 1 cup)
1 medium butternut squash, peeled and cubed (about 4 cups)
4 cups vegetable stock
2 sprigs of rosemary
½ tsp. dried thyme
1 bunch of kale washed, de-stemmed and leaves torn
Salt and pepper
Recipe and Photos by Local Roots Volunteer Sylvie Florman
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