Spaghetti Squash and Kale Soup

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Serve the soup in bowls. Garnish with the kale and sprinkle with the grated Parmesan.