Kale, Butternut Squash, White Bean Soup

• 2 tablespoons olive oil
• 1 pound Italian sausage
• 1 large onion, diced
• 10 cups vegetable broth
• 14.5 ounce can diced tomatoes
• 1 tablespoon fresh rosemary, finely chopped
• 4 cups butternut squash, diced
• 6 cups kale, removed from stems and cut into shreds
• 1 can cannellini (white Italian kidney) beans, rinsed
• grated Parmesan cheese

Cut sausage into rounds. Heat 1 tablespoon of oil in a large pot over medium heat. Brown sausage in skillet. Set cooked sausage aside.

Heat rest of oil in pot over medium heat. Add onion and saute for 5 minutes.

Add vegetable broth, tomatoes, and rosemary. Add salt and pepper to taste. Bring to a boil.

Add butternut squash and simmer for 10 minutes.

Add kale, beans and sausage to pot. Simmer for 15 minutes.

Serve with Parmesan cheese.

• source: Kimberly Teter
• keywords: soup, pork
• ratings: Liz-?, Tom-8, Kyle-8, Skylar-?
• time: 75 minutes