Butternut Squash and White Bean Soup with Greens

Ingredients · 4 servings

• 30 gOlive oil
• 150 gOnion
• 12 gGarlic cloves
• 1000 gVegetable broth
• 500 gCannellini beans
• 1 gGround pepper, fresh
• 8 gSalt
• 120 gSpinach
• 600 gButternut squash
• 5 gItalian seasoning

Equipment

stovetop, chef knife, ladle, large pot, wooden spoon

Instructions

1. 1
   Prep and sauté aromatics

   Gather ingredients and a large pot. Heat olive oil over medium heat, then add chopped onion and Italian seasoning and cook until the onion softens. · 5 min

   What to look for: onion looks translucent and fragrant

2. 2
   Simmer soup base

   Add minced garlic and cook briefly, then stir in vegetable broth, cannellini beans, diced butternut squash, ground pepper, and salt and bring to a gentle boil before lowering to a low simmer. · 12 min

   What to look for: broth lightly bubbling with tender vegetables forming

3. 3
   Finish with greens

   Add spinach to the pot and cook until the leaves wilt and the squash is tender, then ladle the soup into bowls and serve hot. · 9 min

   What to look for: spinach wilted and squash easily pierced