Michigan Bean & Vegetable Noodle Soup

Prep time

15 Min(s)

Total time

45 Min(s)


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.


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.

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