Spaghetti Squash and Kale Soup | RICARDO

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