When this Kale, Squash, and Bean soup recipe appeared in my inbox, I happened to have all the ingredients on hand. With a few modifications to include home-grown lima beans and vegetarian options, it turned out delicious.
Enjoy this winter savory soup with any winter squash, dry bean, kale, and alliums from your garden. Let’s dive in.
Ingredients
- 2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into ½-inch cubes (we used the pumpkin above)
- Salt and pepper
- Extra-virgin olive oil
- 1 large leek, white and light green parts cut into small dice (we skipped this)
- 2 medium onions, cut into small dice (we used green onion tops to make it low-FODMAP)
- ½ pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins (We use soyrizo, which doesn’t slice)
- 3 garlic cloves, minced (We used garlic oil)
- ¼ teaspoon red-pepper flakes
- 3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained (We use homegrown lima beans)
- 8 cups water, bean broth or vegetable stock, plus more as needed
- 1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into ½-inch ribbons (we did not blanch it)
Method
Prep and measure all of your ingredients, preheat the oven to 400ºF. Then follow the instructions below.
Roast pumpkin cubes on a baking sheet (lightly coated with olive oil, salt and pepper) at 400ºF until caramelized, about 20 minutes.
While that is baking, add 2 TSP olive oil to a stock pot on medium high heat and cook leeks (if using) until soft, then remove them from the pan.
Add a little more oil to the pot and cook the onions (green onion tops) for a few minutes, then add the -rizo of your choice, garlic (hold garlic oil until later), and chili flakes and cook for another 2 minutes. Then add beans and broth or water and bring to a simmer.
Simmer for 30 minutes, then add the kale, squash cubes, and leeks (if using). We didn’t blanch our kale. It softened plenty after adding it. Simmer 10 more minutes. Add garlic oil at this point if using.
This soup turns out thick and savory, with a touch of sweetness from the squash. You’ll want to make a big batch and freeze some for later. It’s worth heating up the oven for this one!
