Michigan Bean & Vegetable Noodle Soup

Prep time

15 Min(s)

Total time

45 Min(s)

Yields

Makes 6 servings

This flavorful soup is filled with colorful, nutrient-rich ingredients. Just add a baguette of whole grain bread for a simple, satisfying meal.

Ingredients

2 tablespoons salted butter
1/2 yellow onion, chopped
2 cups cubed butternut squash
4 stalks celery, chopped
4 cloves garlic, chopped
2 teaspoons fresh rosemary, chopped
2 teaspoons dry thyme
1 tablespoon dry basil
1 tablespoon dry oregano
1 teaspoon fennel seed
1 teaspoon paprika
Red pepper flakes, to taste
2 tablespoons tomato paste
1/2 cup dry white wine
8 cups vegetable broth
2 (15.5 ounce) cans Michigan Kidney, Navy, or Cannellini beans, drained and rinsed
4-6 cups lacinato kale, deveined and chopped
1/2 cup heavy cream
1/3 cup grated parmesan cheese
2-3 cups egg noodles, uncooked

Cooking Instructions

  1. Melt butter in a large pot oven over medium high heat. Add the onion and cook 5 minutes, until golden. Add the butternut squash, carrots, celery, garlic, thyme, basil, oregano, fennel, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
  2. Pour in the wine and broth. Simmer over medium heat for 20-30 minutes, until the squash is tender. During the last 15 minutes of cooking, stir in the cream, kale, beans, parmesan, and noodles.
  3. Serve the soup topped with additional grated parmesan.

You May Also Like