White Bean and Butternut Squash Soup

I mentioned this recipe on Facebook yesterday and got requests for the recipe, which comes from the Sonoma Diet Cookbook. The chopped kale is my own addition and I will sometimes add diced red bell pepper if  I have some on hand.  I have also used my immersion blender to puree some or all of the soup at times, to create a thicker soup.

1 tablespoon olive oil
2 cups chopped onion
6 cloves garlic, minced
1 tablespoon sweet paprika
28 ounces chicken broth
3 cups, 1-inch cubes of butternut squash
1 14.5 ounce can diced tomatoes, undrained
3 cups chopped kale
1 tablespoon chopped fresh rosemary
1 19 ounce can cannellini beans (or any white beans), rinsed and drained
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh thyme
Kosher salt to taste
Freshly ground pepper
Shave manchego cheese

Heat oil in large saucepan over medium heat. Add onion and cook 5 minutes or until tender. Add garlic and paprika; cook 2 minutes. Add broth through rosemary and bring to boil; reduce heat, cover and simmer 15 minutes until squash is tender. Add beans, parsley and thyme. Season with salt and pepper to taste. Simmer uncovered for 10 minutes. Top with cheese and serve.


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