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Prep Time
Cook Time
Servings
Rheumatoid Arthritis
Sauté Vegetables Add oil to a large saucepan over medium heat. When oil is hot, add the onion, garlic, red pepper, rosemary, and red pepper flakes. Sauté until the onion and red pepper are tender, about 8 minutes.
Add Squash Add the squash and season with salt and pepper. (If using fresh squash, cook, stirring occasionally, until the squash begins to soften, about two minutes.)
Boil & Simmer Add the chicken broth, beans and parmesan cheese rind. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes.
Add Kale Add the kale and simmer until wilted, about 2 minutes.
Serve and Enjoy! Salt and pepper, to taste. Thin with more broth if desired.
Parmesan cheese has trace amounts of lactose, but omit cheese if bothersome
Onions: Quarter onions and allow to flavor the soup. Remove before eating; Garlic: Place garlic in cheese cloth tied with kitchen twine and let simmer in soup, remove before eating; Cannellini Beans: Replace with garbanzo beans
Purchase frozen or pre-chopped, fresh butternut squash and onions.
Use a kale and herb stripping tool to strip the kale leaves off the ribs. Use a mezzaluna to chop rosemary and kale.
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