"Squashage" Soup
Ingredients
- 1 pound Italian sausage ⓘ
- 1 yellow onion, chopped
- 2 teaspoons Italian seasoning
- 1/2 butternut squash, in 1/2 inch cubes
- 1 can of white beans (Great Northern or Cannellini) ⓘ
- 4 cups vegetable or chicken broth ⓘ
- 2 or 3 handfuls kale or turnip greens, chopped with ribs removed ⓘ
- 1 piece Parmesan rind (optional) ⓘ
- salt and pepper ⓘ
Instructions
- Brown the sausage and chopped onions together in a dutch oven over medium heat. Drain and return to pot.
- Add Italian seasoning, red pepper flakes, squash, beans, and broth. Throw in the Parmesan rind if you're using it.
- If necessary, add more broth or water to suit your preferred chunks-to-liquid ratio. Bring to boil, then reduce to simmer.
- Simmer on low until squash is tender, about 20 minutes.
- Taste to adjust seasoning, and stir in greens.
- Simmer 5-10 more minutes.
- Serve with grated Parmesan.
Nutrition & Diet Analysis (per serving)
159
kcal
8% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).