This white bean, squash and kale soup is made to bridge the sunny May weather to the rainy and dreary June. Not only will it warm you down to your baby toes, but with all the rain we have had it will help you to use up any excess leafy greens from your garden.
The chili pepper gives a subtle spice to the whole soup. If you don’t like spice omit the chili, but try adding some fresh herbs instead as the vegetarian soup will be lacking without some extra kick. This soup’s flavors are even better the next day or a few hours later.
[print_this]White Bean, Squash and Kale Soup Recipe
1 tablespoon olive oil
1/2 onion, diced
salt and pepper
1 dried Thai chili
1 clove garlic, minced
1 cup cooked cannellini beans (or 1 small can)
1 cup cooked acorn squash (diced and roasted,
you can follow the instructions here)
4 cups chicken or vegetable stock
1 large tomato, cored and diced
4 cups packed kale leaves, stems removed and roughly chopped
If you haven’t roasted your squash yet, do that first. Then put a large sauce pan or soup pot on the stove on medium low heat. Add olive oil and onions along with a pinch of salt and pepper. Sweat onions, stirring regularly for 5 minutes or until they start to soften. Add garlic and chili flakes and continue sweating for another 3 minutes. Then add beans, squash, stock and the tomato and bring to a low simmer. Add kale and cook for 15 minutes. Taste and add salt and pepper if necessary. Serve with crusty bread. [/print_this]