white bean soup, kale, butternut squash, healthy soup recipe, easy soup, vegan soup recipe, vegetarian woup recipe, hearty soup recipe

Kale, White Bean, and Butternut Squash Soup

This hearty soup/stew fills and warms perfectly on a chilly winter evening. The version here is vegan – if you’re not vegan and you want to add another level of richness, toss in a Parmesan rind (we freeze ours just for this soup!), or garnish with freshly shaved Parmesan.

white bean soup, kale, butternut squash, healthy soup recipe, easy soup, vegan soup recipe, vegetarian woup recipe, hearty soup recipe

Ingredients

I tbsp. olive oil

2 cups raw butternut squash, peeled and cubed (1-2 – 1 inch dice)

2 cups deribbed and torn or chopped kale leaves

2 cloves garlic — chopped (about a tbsp.)

white bean soup, kale, butternut squash, healthy soup recipe, easy soup, vegan soup recipe, vegetarian woup recipe, hearty soup recipe1 cup finely diced onion

1 15 oz. can cannelloni (small white) beans

a healthy shake of crushed red pepper

1 pint (16 oz.) veggie stock

1 cup peeled, chopped tomatoes (canned work great)

1 tsp. tomato paste

1 bayleaf

1 tsp. dried thyme

1 tsp. salt

Directions

white bean soup 1Heat olive oil in a large Dutch oven or soup pot. Add the diced onion and saute at medium heat until translucent, about 10 minutes. Add garlic and crushed red pepper and saute a minute or so more, until the garlic releases its aroma. Add the stock, the tomatoes. the tomato paste, the bay leaf, and the squash, and bring to a boil. Reduce heat to simmer and add the dried thyme, the kale, and the white beans, plus the salt. If you are adding a Parmesan rind, add it now.

Simmer the soup until the squash is soft, about 20-30 minutes.

Can be served immediately but is even better after resting and reheating. Keeps well in the fridge, in an airtight container, for 3-5 days. Freezes great!

Yield about 6 servings.

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