• In a wide-bottomed pot, heat oil over medium. Add next 3 ingredients and cook, stirring, until onion is translucent, 5 minutes. Add kale and cook, stirring until wilted, about 3 minutes. Season with 1/4 tsp each salt and pepper. Add broth, bring to a simmer and cook 10 minutes.

  • Add squash and paprika and simmer until squash is almost tender, 6 minutes. Add beans and simmer 3 minutes; stir in 1/4 tsp each salt and pepper. Divide among bowls; top with Parmesan.


For a take on the hearty Italian classic, ribbolita, serve soup over pieces of rustic boule or sourdough bread.

Nutrition Facts

324 calories; 12 g total fat; 812 mg sodium. 46 g carbohydrates; 11 g protein;