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
Directions
- Toss butternut squash and chopped rosemary in 1 tbsp. canola oil roast in oven at 350° F until tender
- Sauté onion until light brown in 1 tbsp. canola in a pot
- Add 1 carton of Campbell’s® Mushroom Broth to the pot and bring to a boil
- Add drained white beans and simmer for 5-10 minutes
- Add thinly sliced mushroom and kale and simmer for 2 minutes
- Add butternut squash and serve!
Recipe Tips
- Replace rosemary with your favourite dry herb
- Replace Kale with frozen chopped spinach
Recipe Made With
CAMPBELL’S ® Ready To Use Mushroom Broth
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