Spaghetti Squash and Kale Soup
Spaghetti Squash and Kale Soup
Ingredients
- 1 red onion, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, finely chopped
- 1 Parmesan rind
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- 6 cups (1.5 litres) vegetable broth
- 2 cups (500 ml) spaghetti squash, cooked and shredded with a fork (see note)
- 1 can (19 oz/540 ml) Romano or white beans, rinsed and drained
- 2 lemons, zest finely grated
- 1 ½ cups (45 g) kale, stems removed, leaves thinly sliced
- Fresh Parmesan cheese, finely grated, to taste
Instructions
- In a pot over medium-high heat, soften the onion in the oil for 2 minutes. Season with salt and pepper. Add the garlic, Parmesan rind, oregano and red pepper flakes. Cook for 1 minute while stirring.
- Add the broth, squash and beans. Bring to a boil. Simmer for 10 minutes. Add the lemon zest. Adjust the seasoning. Remove and compost the Parmesan rind.
- Serve the soup in bowls. Garnish with the kale and sprinkle with the grated Parmesan.
Spaghetti Squash and Kale Soup