Name: Squash, Chicken, and Cannellini Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 Tbs olive oil; 1 large onion, diced (about 2 cups); 1 fennel bulb, diced (about 1 cup); 4 large garlic cloves, diced (about 2 Tbs); ½ tsp crushed red pepper; 12 cups chicken or turkey broth; 4 cups shredded chicken; 2 cans cannellini beans, drained; 2 large squashes, diced (about 1 pound); 1 large head of kale or swiss chard; 3 Tbs fresh italian oregano, chopped; 2 Tbs fresh parsley, chopped; Salt and pepper to taste

Description

My husband is always asking for a healthy, broth-forward soup. My reply is this squash, chicken, and cannellini bean soup. [gallery ids="2438,2437,2439,2442,2440,2446,2441,2443,2444,2445,2447"]

Ingredients

Units Scale

3 Tbs olive oil
1 large onion, diced (about 2 cups)
1 fennel bulb, diced (about 1 cup)
4 large garlic cloves, diced (about 2 Tbs)
1/2 tsp crushed red pepper
12 cups chicken or turkey broth
4 cups shredded chicken
2 cans cannellini beans, drained
2 large squashes, diced (about 1 pound)
1 large head of kale or swiss chard
3 Tbs fresh italian oregano, chopped
2 Tbs fresh parsley, chopped
Salt and pepper to taste

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Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the onion and fennel and cook for 8-10 minutes, stirring occasionally. Add the garlic and red pepper. Cook for an additional 2-3 minutes. Add the broth, shredded chicken, bean, squash, kale, oregano, and parsley.
Cook for 20 minutes. Season with salt and pepper.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Cuisine: American

Keywords: Farm to table, Soup, Healthy