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RECIPE: Kale, Bean, and Vegetable Soup
- Yield: Serves 6
Description
This is a quick-cooking vegetarian soup ready in less than 45 minutes. I enjoy the bright green hue of kale cooked separately in this soup. To skip that extra step, add kale directly to soup and let it simmer for 10 minutes.
Ingredients
Units
Scale
- 1 onion, diced
- 2 Tbsps olive oil
- 1 whole leek, cut in half lengthwise, rinsed, and sliced
- 2 cups butternut squash, cut into 3/4-inch dice
- 4 carrots, diced (about 1 1/2 cups)
- 2 celery stalks, diced
- 3 garlic cloves, finely minced
- 2 tsps chili powder
- 2 tsps dried oregano
- 6 cups water
- Salt
- 1 14–oz can diced tomatoes, with juices, or 1 cup freshly roasted fresh tomatoes
- 5 cups kale (about 1 small bunch), stalks removed, cut into bite-sized pieces
- 1 15–oz can kidney beans, rinsed well with hot water
- Pepper
Instructions
- In a soup pot, sauté the onion in the olive oil for 5 minutes. Add the leeks, butternut squash, carrots, celery, and garlic and sauté until the leeks are wilted, about 8 to 10 minutes, stirring often. Add the chili powder and oregano, and stir 1 to 2 minutes until fragrant.
- Add the water, a few pinches of salt, and diced tomato. Bring to a boil, then turn down the heat and simmer, partially covered, for about 20 minutes, until the vegetables are cooked, but not falling apart.
- Meanwhile, bring 3 cups of water to boil in a medium saucepan and cook the kale, covered, in the boiling water for 5 minutes. Drain, and add to soup, along with the beans. Season with additional salt, until the flavors pop, then pepper.
