Tuscan Kale, Squash & White Bean Soup | Kitchen Basics

Ingredients

• 1 Tbsp. olive oil
• 1 cup diced onion
• 1 lb. butternut squash, cut into 3/4-inch pieces
• 3 cloves garlic, minced
• 1 tsp. kosher salt and 1/2 tsp. ground black pepper
• 1/4 to 1/2 tsp. red pepper flakes, to taste
• 1 tsp. finely chopped fresh rosemary
• 1 carton (32 oz.) Kitchen Basics® Roasted Vegetable & Herb Culinary Stock
• 1 can (15 oz.) cannellini beans, rinsed and drained
• 8 oz. lacinato kale, stemmed and coarsely chopped
• Shaved Parmesan cheese, optional topping