Kale Squash and White Bean Soup
I love growing kale in my garden because it has such a long growing season. It can withstand a good frost and even a dumping of snow. But, once winter is inevitable, I harvest as much kale as I can to use for the winter and freeze it. I usually end up making this soup in January or February with my garden butternut squash from the previous summer and kale that I have in my freezer.
Equipment
- 1 8-litre pot with a lid
Ingredients
- 2 tbsp olive oil
- 1 large cooking onion
- 1 clove garlic sliced and chopped or minced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 2 cups butternut squash peeled and cubed
- 1 medium potato peeled and cubed
- ½ tsp dried thyme
- ½ tsp salt or to taste
- ½ tsp white pepper or substitute black pepper
- 6 cups chicken stock
- optional: parmesan rind to flavour the stock
- 1¾ cups canned white kidney beans drained and rinsed or substitute canned navy beans
- 6 cups kale curly kale is my preference, tightly packed, rinsed and chopped. Frozen kale works very well in this soup
Optional:
- â…“ cup parmesan cheese grated
Instructions
- Heat the oil in the 8-litre pot on medium and add the onions, carrots and celery. Saute for 3 minutes. Add the squash and sauté for 7 minutes.
- Add the garlic and sauté for one more minute.
- Add the potato, thyme, and pepper, stir and sauté for an additional minute.
- Add the chicken stock and if using, the parmesan rind, and bring the soup to a full boil.
- Reduce to a simmer and cook covered for 12 to 15 minutes.
- Add the white beans and kale and cook until the kale is soft and wilted, about 3 to 5 minutes.
- Serve hot topped with grated parmesan cheese.
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