Winter Harvest Soup

A Portuguese-style veg delight! This original recipe includes all the good stuff – earthy mushrooms, delicious kale, white beans, butternut squash, caramelized onions and a hint of rosemary and it all begins with Campbell’s® Mushroom Broth. Come try a free sample of this recipe at the 2017 Toronto Christmas Market from November 16th to December 23rd, located in the historic Toronto Distillery District. #CabinByCampbells

Products you'll need:

CAMPBELL’S ® Ready To Use Mushroom Broth

CAMPBELL’S ® Ready To Use Mushroom Broth

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Ingredients

  • 1 cup (250 mL) butternut squash diced
  • 1 tbsp (15 mL) fine chopped fresh  rosemary
  • 2 tbsp (30 mL) canola oil
  • 1/2 Spanish onion, diced 
  • 1 carton CAMPBELL’S ® Ready To Use Mushroom Broth
  • 1 cup (250 mL) canned white beans drained and rinsed 
  • 1 cup (250 mL) sliced button  mushrooms
  • 2 cups (500 mL) chopped  kale

Directions

  1. Toss butternut squash and chopped rosemary in 1 tbsp. canola oil roast in oven at 350° F until tender
  2. Sauté onion until light brown in 1 tbsp. canola in a pot
  3. Add 1 carton of Campbell’s® Mushroom Broth to the pot and bring to a boil
  4. Add drained white beans and simmer for 5-10 minutes
  5. Add thinly sliced mushroom and kale and simmer for 2 minutes
  6. Add butternut squash and serve!

Recipe tips

  •  Replace rosemary with your favourite dry herb
  • Replace Kale with frozen chopped spinach 

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