Skinny Vegetable Soup

Name: Skinny Vegetable Soup
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 yellow onion or white, diced; 2 leeks sliced; 3 carrots medium to large, peeled and sliced; 3 celery stalks sliced; 4 cloves garlic minced; 2 teaspoons fresh thyme leaves chopped; 1/4 teaspoon red pepper flakes optional; 1 bay leaf; 1 butternut squash medium, peeled, deseeded and cut into chunks; 1 can diced tomatoes; 7 cups chicken stock; 30 ounces pinto beans drained; 1 bunch kale chopped; 1 teaspoon kosher salt; 1 teaspoon ground black pepper freshly; parmigiano reggiano Freshly grated, optional, for serving

THE CHIC BRÛLÉE

17Ingredients

75Minutes

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Ingredients

US|METRIC

SERVINGS:

1 tablespoon olive oil

1 yellow onion (or white, diced)

2 leeks (sliced)

3 carrots (medium to large, peeled and sliced)

3 celery stalks (sliced)

4 cloves garlic (minced)

2 teaspoons fresh thyme leaves (chopped)

1/4 teaspoon red pepper flakes (optional)

1 bay leaf

1 butternut squash (medium, peeled, deseeded and cut into chunks)

1 can diced tomatoes

7 cups chicken stock

30 ounces pinto beans (drained)

1 bunch kale (chopped)

1 teaspoon kosher salt

1 teaspoon ground black pepper (freshly)

parmigiano reggiano (Freshly grated, optional, for serving)

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