Butternut Squash Noodle Soup with Swiss Chard and Butter Beans
- 3 ? long peeled chunk of butternut squash spiralized
- tbsp olive oil
- 1 tbsp minced garlic
- 1/4 tsp red pepper flakes
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced carrots
- salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp dried thyme or about 2 fresh sprigs
- 1/2 tsp dried parsley
- 1/2 cup butter beans
- 8 leaves of swiss chard
- 4 cups low-sodium vegetable broth
- 1 tbsp grated Parmesan cheese to garnish
Place a large saucepan over medium heat. Add in the olive oil. Once the oil heats, add in the garlic and cook for 1 minute. Then, add in the red pepper flakes, celery, red onion, and carrots. Season with salt, pepper, oregano, thyme, and parsley. Let cook for about 5 minutes or until carrots begin to soften.
Add in the vegetable broth and raise heat to bring to a boil. Once the soup reaches a boil, add in the butternut squash noodles and reduce heat to simmer. Simmer for 10 minutes and then add in the butter beans and swiss chard. Cook for another 2 minutes or until squash noodles are softened and swiss chard has wilted.
Plate the soup into bowls and garnish with Parmesan cheese.