White Bean & Kale Soup with Squash

2016-01-03
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  • Yield : 3 1/2 - 4 quarts
  • Servings : 12 - 16
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

White bean and kale soup is loaded with vitamins that both nourish and warm you on a chilly January day.  This soup can be vegetarian or for the meat eaters you can easily add some leftover steak or chicken to make a hearty meal.

Ingredients

  • 1 Yellow Onion, chopped
  • 4 Celery Stalks, chopped
  • 4 Carrots, peeled and chopped
  • 4 Garlic Cloves, minced
  • 1 1/2 - 2 tsp Dried Thyme
  • 1 T Fresh Chopped Rosemary (2 - 3 sprigs)
  • 2 C Peeled, Cubed Butternut Squash (1" pieces)
  • 2 T Tomato Paste
  • 2 - 15 oz cans White Beans, rinsed and drained
  • 2 tsp Kosher Salt
  • 2 tsp Fresh Ground Pepper
  • 2 Quarts Chicken Stock (can substitute with vegetable stock)
  • 1 Bay Leaf
  • 10 oz. Chopped Kale
  • 1 Parmesan Cheese Rind
  • 1 C Chopped Steak (leftover from Grilled Steak recipe - OPTIONAL)

Method

Step 1

Heat stock pot on medium-low heat and add a few tablespoons olive oil. Heat oil until it looks wavy. Saute onions 3 - 5 minutes.

Step 2

Add carrots & celery, sautéing 3 more minutes. Add minced garlic, thyme, rosemary, salt and pepper and saute another 2 minutes, stirring constantly.

Step 3

Add squash, tomato paste, chicken stock, kale and bay leaf. Bring to a boil, add cheese rind, and reduce to a simmer for 20 - 30 minutes (until squash is fork tender).

Step 4

Add navy beans and steak. Serve with shredded parmesan cheese and crusty bread.

Short Cut: Prep the veggies ahead of time or purchase them pre-cut at the store.

Think Out of the Ice Box: Add roasted chicken instead of steak.

Recipe Type: ,
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