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.
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.)
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 tsp. dried thyme
1 tsp. salt
Heat 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.