Hearty Kale, Squash and Bean Soup

Name: Hearty Kale, Squash and Bean Soup
Total time: 1 min
Ingredients: 2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes; Salt and pepper; Extra-virgin olive oil; 1 large leek, white and light green parts cut into small dice; 2 medium onions, cut into small dice; 1/2 pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins; 3 garlic cloves, minced; 1/4 teaspoon red-pepper flakes; 3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained; 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 1/2-inch ribbons

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Total: 1 hours, 15 minutes

Servings: 5

Author : David Tanis

cannellini beans chorizo leek

Instructions

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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.

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