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.
(serves 4)
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.
Similar Recipes:
Turkey Sausage, White Bean and Kale Soup
Sausage, Greens, and White Bean Pasta
Tomatillo, Chicken and White Bean Chili
{ 5 comments… read them below or add one }
I could eat dishes like this year-round! I love the squash and kale combo…so hearty and nutritionally powerful.
My soup pots turned off for a few months (it’s so stinking hot here) but I’m bookmarking this one to try in the fall!
I need to try this recipe, I have tried squash and I love it, but I still have to try kale yet, -this recipe looks delicious!
I’m thinking add rosemary and sage for vegetarian? Maybe some roasted garlic… I am cooking for some vegetarians and always love a new soup that is nutritionally packed!
Christa – I think it would be fine as is, but feel free to add some rosemary and sage, the other flavours may be overwhelmed if you go with roasted garlic, but if you like garlic then by all means.