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Sunday, November 7, 2010

Butternut Squash and Kale Minestrone

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This soup was another crockpot win! In fact, we could smell it from the basement when we came in the door after work and were immediately excited to dig in for dinner. This was the perfect soup to enjoy on the night of the first freeze in St. Louis. I've talked time and time again about my extreme hatred of the cold...warming soups like this are the only thing that get me through! This one is healthy, filling, and makes plenty of leftovers!

What's your favorite crockpot soup? Leave a link, I have a lot of cold days to survive!

One Year Ago: Homemade Pancakes with Peanut Butter Chocolate Chips

Butternut Squash and Kale Minestrone
adapted from Greens & Chocolate

-3 celery stalks, finely chopped
-3 carrots, peeled & chopped
-1 white onion, diced
-1 bay leaf, dried
-4 cloves garlic, minced
-1/2 tsp salt
-1 tsp dried rosemary
-32 oz chicken broth
-1 can diced tomatoes
-1 can white beans
-1 butternut squash, peeled, seeded, and cut into small pieces
-1 bunch of kale, washed and chopped
-1 cup small pasta (macaroni or ditalini)
-fresh ground pepper
-parmesan cheese, for topping

1. Combine all ingredients except kale and pasta in the bowl of a crockpot. Cover and cook on low, 6-8 hours.
2. Twenty minutes before eating, add the kale to the crockpot and cover again. Ten minutes before eating, add the pasta. Just before serving, remove bay leaf.
3. Ladle soup into bowls and top with parmesan cheese.