Italian Butternut Squash and White Bean Soup with Greens
Warm up with a comforting bowl of Italian Butternut Squash and White Bean Soup with Greens, a hearty and nutrient-packed dish that's as satisfying as it is wholesome. This one-pot recipe combines the natural sweetness of butternut squash with creamy white beans, tender greens like kale or Swiss chard, and fragrant herbs like thyme and oregano for an irresistibly cozy flavor profile. The soup achieves a luscious, velvety texture with a partial blend, while hints of garlic and lemon juice add depth and brightness. Ready in just an hour, this vegetarian soup is perfect for weeknight dinners or meal prep, and it's easily elevated with a sprinkle of Parmesan and a side of crusty bread. Nutritious, delicious, and simple to make, this Italian-inspired soup is the ultimate cold-weather comfort food!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 cups butternut squash, peeled, seeded, and diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 6 cups vegetable broth
- 2 15-ounce cans canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups kale or swiss chard, stems removed and leaves chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- 0.25 cup parmesan cheese, grated (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until soft and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced butternut squash, carrot, and celery. Stir to combine and sauté for 5 minutes.
Pour in the vegetable broth and add the drained white beans, bay leaf, dried thyme, and dried oregano.
Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the vegetables are tender.
Remove and discard the bay leaf.
Using an immersion blender, blend the soup slightly to create a creamy texture while leaving some chunks for texture. Alternatively, transfer about 2 cups of the soup to a blender, puree, and return it to the pot.
Add the chopped kale or swiss chard to the pot and simmer for 5 minutes until the greens are wilted and tender.
Season the soup with salt, black pepper, and red pepper flakes (if using). Stir in the lemon juice for brightness.
Ladle the soup into bowls and garnish with grated parmesan cheese, if desired.
Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 7858 mg | 342% | |
| Total Carbohydrate | 379.9 g | 138% | |
| Dietary Fiber | 87.2 g | 311% | |
| Total Sugars | 56.6 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2272 mg | 175% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 10410 mg | 221% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
