Ingredients
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2 tbsp Cento Imported Extra Virgin Olive Oil
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2 cups Butternut Squash, peeled & diced
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finely chopped Onion
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1 bulb Fennel, chopped
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3 cloves Garlic, minced
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1 tsp Fresh Rosemary, chopped
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1 tsp Fresh Thyme, chopped
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1 cup Water
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1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
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1 cup Cento Rustica Passata
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1 box Cento Organic Vegetable Stock (32 fl oz)
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1 lb Anna Elbows
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2 cups Kale, chopped
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1/2 Lemon, juiced
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Cento Coarse Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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1/4 cup Parmesan Cheese, grated
Directions
In a large pot, heat olive oil over medium heat. Add onion, butternut squash, fennel, and garlic, sauté for about 5 minutes. Stir in rosemary and thyme cooking for another minute. Pour in vegetable broth, passata, and water, then bring to a simmer. Stir in cannellini beans, parsley, and kale, cooking for another 5 minutes until the kale wilts. Squeeze in lemon juice. Add uncooked pasta and continue to cook for 10 minutes, or until the pasta is al dente. Season with salt and black pepper to taste. Ladle soup into bowls and top with a generous sprinkle of grated Parmesan cheese. Serves 4-6.
Fall Vegetable Soup with Butternut Squash
Prep: 15 min Cook: 40 min Servings: 4-6
This Fall Vegetable Soup is a hearty and flavorful dish that brings together the earthy sweetness of butternut squash, tender cannellini beans, and fresh kale in a savory broth with fragrant rosemary and thyme. Finished with a squeeze of lemon and Parmesan, it's the perfect comforting soup for a cozy autumn day.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cups Butternut Squash, peeled & diced
- finely chopped Onion
- 1 bulb Fennel, chopped
- 3 cloves Garlic, minced
- 1 tsp Fresh Rosemary, chopped
- 1 tsp Fresh Thyme, chopped
- 1 cup Water
- 1 can Cento Cannellini Beans (15.5 oz), drained & rinsed
- 1 cup Cento Rustica Passata
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 1 lb Anna Elbows
- 2 cups Kale, chopped
- 1/2 Lemon, juiced
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/4 cup Parmesan Cheese, grated
Directions
- In a large pot, heat olive oil over medium heat. Add onion, butternut squash, fennel, and garlic, sauté for about 5 minutes. Stir in rosemary and thyme cooking for another minute. Pour in vegetable broth, passata, and water, then bring to a simmer. Stir in cannellini beans, parsley, and kale, cooking for another 5 minutes until the kale wilts. Squeeze in lemon juice. Add uncooked pasta and continue to cook for 10 minutes, or until the pasta is al dente. Season with salt and black pepper to taste. Ladle soup into bowls and top with a generous sprinkle of grated Parmesan cheese. Serves 4-6.
