Last updated : Friday, January 15, 2010

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Savory Vegetable Soup

The best way to warm up (and fill up) during the winter is with a big bowl of hot soup. But your typical chicken noodle, can become a bit boring after awhile. iMag found a recipe that puts a twist on traditional, MarthaStewart.com's Winter Vegetable Soup. It's tasty, quick, and perfect after a busy day!

Winter Vegetable Soup:

Prep: 15 minutes
Total: 30 minutes

Ingredients:

Serves 4

2 Tablespoons butter
1 Medium onion, cut into 1/2-inch dice
2 Garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 Pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 Bunch kale (3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 Cups (43.5 ounces) low-sodium chicken broth
1 Can (14 ounces) cannellini beans, rinsed
3 Sprigs thyme
Grated Parmesan, for serving (optional)

Directions:

- In a large Dutch oven or heavy pot, melt butter over medium heat.

- Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. 

- Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. 

- Add broth, beans, and thyme. 

- Bring to a simmer and cook until squash and kale are tender, about 12 minutes. 

- Season soup with salt and pepper and serve with Parmesan, if desired.

This recipe was provided by MarthaStewart.com. 

For more great meals that you can make at home click on iMag's Food Page. 

 

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