Michigan Bean & Vegetable Noodle Soup - Michigan Beans

Name: Michigan Bean & Vegetable Noodle Soup - Michigan Beans
Ingredients: 2 tablespoons salted butter1/2 yellow onion; chopped2 cups cubed butternut squash4 stalks celery; chopped4 cloves garlic; chopped2 teaspoons fresh rosemary; chopped2 teaspoons dry thyme1 tablespoon dry basil1 tablespoon dry oregano1 teaspoon fennel seed1 teaspoon paprikaRed pepper flakes; to taste2 tablespoons tomato paste1/2 cup dry white wine8 cups vegetable broth2 (15.5 ounce) cans Michigan Kidney; Navy; or Cannellini beans; drained and rinsed4-6 cups lacinato kale; deveined and chopped1/2 cup heavy cream1/3 cup grated parmesan cheese2-3 cups egg noodles; uncooked

michiganbean.com

Flavorful Michigan Bean & Vegetable Noodle Soup packed with nutrients; serves 6 in 45 mins. Perfect for a wholesome meal.

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Ingredients

2 tablespoons salted butter1/2 yellow onion
chopped2 cups cubed butternut squash4 stalks celery
chopped4 cloves garlic
chopped2 teaspoons fresh rosemary
chopped2 teaspoons dry thyme1 tablespoon dry basil1 tablespoon dry oregano1 teaspoon fennel seed1 teaspoon paprikaRed pepper flakes
to taste2 tablespoons tomato paste1/2 cup dry white wine8 cups vegetable broth2 (15.5 ounce) cans Michigan Kidney
Navy
or Cannellini beans
drained and rinsed4-6 cups lacinato kale
deveined and chopped1/2 cup heavy cream1/3 cup grated parmesan cheese2-3 cups egg noodles
uncooked