Kale, White Bean & Butternut Squash Soup!

Winter means soup for us! This recipe is nice because you can omit the chicken broth and chicken and replace it with vegetable broth and more veggies for a vegetarian spin! Prepping all the veggies is what took the most time (about an hour LOL) so depending on your skill level it could take less time!

Be sure to add your recipe into your myfitnesspal app and to weigh/measure out all of your portions!  

Makes 18 cups
Time: 1 hr 45 min

What you'll need:
4 Chicken Breasts, cleaned, cooked, & shredded (1 lb 12 oz cooked) OR Leftover Meat of Choice!
1 medium Butternut Squash, peeled, seeded, and cut into small pieces (1 lb 9.2 oz)
1 bunch Kale, stems and ribs discarded, leaves loosely chopped (13.4 oz)
2 Celery Stalks, thinly sliced (101 g)
1 large Yellow Onion, sliced or diced (274 g)
3 Garlic Cloves, finely chopped or minced (16 g) 
1 can Low Sodium Great Northern White Beans (15 oz)
4 cans 50% Less Sodium Chicken Broth (about 8 cups worth)
2 Tbsp Tomato Paste
1 Tbsp EVOO 
1 tsp Fresh Thyme, stems discarded
A pinch of Kosher Salt
1 tsp Black Pepper
**Optional seasoning depending on the type of chicken you have; 1/2 tsp each:
Dried Oregano, Onion & Garlic Powder, Dried Rosemary, Dried Basil, and Dried Marjoram

Directions:
1. In a large pot on medium heat, add EVOO and the Onion and Pepper. Cook for about 8 min until the Onion starts to become translucent

2. Add Celery, Garlic, Salt and Fresh Thyme to the pot. Cook, stirring occasionally until the onion starts to turn golden brown (about 6-8 min)

3. Add Tomato Paste, stirring for 1 min
4. Add Chicken Broth and Butternut Squash and bring to a boil. *This would be the time to add the additional seasoning if you need to!* Then cooked covered, simmering until Squash is tender, about 8-10 min

5. Add Kale, White Beans, and Shredded Cooked Chicken. Cook and stir until Kale is tender, about 3-5 min

6. Measure out and Enjoy!

1 Serving Size:
2 cups Soup 236 calories
Total: 236 Calories 3.7 g Fat 26.2 g Carb 27.1 g Protein