Hearty Kale, Squash and Bean Soup
Published Oct. 5, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into ½-inch cubes
- Salt and pepper
- Extra-virgin olive oil
- 1large leek, white and light green parts cut into small dice
- 2medium onions, cut into small dice
- ½pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
- 3garlic cloves, minced
- ¼teaspoon red-pepper flakes
- 3cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
- 8cups water, bean broth or vegetable stock, plus more as needed
- 1pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into ½-inch ribbons
Nutritional analysis per serving (6 servings)
453 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 13 grams dietary fiber; 7 grams sugars; 19 grams protein; 1687 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.
- Step 2
Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.
- Step 3
Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.
- Step 4
Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.
- Step 5
To serve, ladle into bowls. Finish with a drizzle of olive oil.
Private Notes
Comments
Vanbrigggle, as a nutritionist that specializes in digestive health, I can tell you that the soaking liquid from the beans is drained because beans have anti-nutrients that hinder digestion and the absorption of nutrients. This is why beans have traditionally been prepared this way. You may not notice any difference in the taste, but this is not a step that should be skipped for health reasons.
I’d replace it with any one of the vegetarian or vegan sausages on sale in most grocery stores. Easiest and hits all groups. Trader Joe’s makes a vegan chorizo that crumbles so it isn’t good for some things but would be fine for this, and I’d bet any store where you live would have some sort of equivalent.
Quick q—the ingredient list says to blanch the green leaves and then cut… but as they boil w the soup for 10min after adding, perhaps no difference to simply cut the uncooked greens into ribbons and then add?
I replaced the chorizo with sweet Italian sausage, which I sautéed early in the process, chopping it up in the pan onto small bits, and I liked this version even better than the original.
This is a superlative make and freeze recipe for a household of two humans. Almost four months later it provides warm deliciousness with an hour's forethought.
Made this dish last week and it has been a hit!! We didn't have chorizo in the house but substituted with a Calabrian Salami and it came out amazing. The soup really does reheat beautifully with a rich texture from the squash. Will be a go to from now on!
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