Butternut Squash Soup with Kale and White Beans

I've been looking out for ways to get more kale/chard/spinach into our dinners, and I love the taste of butternut squash, so I was happy to find this recipe that combines butternut squash with kale.  The recipe did not disappoint--it's very good.  I made one major change in the recipe--I added a step where some of the soup is puréed, rather than leaving all the vegetables as is in the broth.  The original recipe also called for fresh rosemary and thyme, but I rarely have those on hand, so I substituted dried.  On the other hand, the original called for garlic salt; I substituted fresh garlic.  Et voila, a great healthy soup.  Serve with bread and salad, and it is a full meal.

-->

Butternut Squash Soup with Kale and White Beans

adapted from RecipeGirl blog (URL below)

6-8 servings

2 t. olive oil

1 clove garlic, chopped

1/2 medium onion, chopped

3/4 c. chopped carrot (about 2 large)

3/4 c. chopped celery (about 3 large stalks)

3 scallions, chopped

4 c. vegetable or chicken broth

3 cups water (adding 2 t. powdered/paste bouillon)

4 cups peeled/chopped butternut squash (chop into about 1/2-3/4" pieces)

4 c. torn/chopped kale leaves

1/2 t. dried rosemary

1/2 t. dried thyme

1 15-oz can white beans, rinsed and drained (I use cannellini beans)

salt and freshly ground pepper to taste

optional:  grated Parmesan cheese, for serving.

Heat the olive oil in a large soup pot.  Add the garlic, onion, carrot, celery, and scallions.  Cood and stir for about 5-6 minutes, until vegetables begin to soften.

Add the broth, water and butternut squash.  Bring to a boil, then reduce heat and simmer for 15 minutes.  Then take out about 4 cups of the soup, add about 1 cup of the beans, and blend to a puree.  (Use an immersion blender if you have one.)

Put the puree back into the pot of soup.  If you'd like the soup to be thicker, puree more of it before proceeding to next step. 

Add the kale, rosemary, and thyme and simmer for 10 minutes.  Stir in the rest of the beans and heat through.  Add salt and pepper to taste.  Serve with Parmesan cheese, if desired.

Nutritional information:

serving size: 1-1/2 cups

calories: 126

fat: 0.4 g

fiber: 7g

protein: 6g

carbohydrates: 26g

WW points per serving:  Points Plus: 3    Old Points Program: 2

  

the original recipe: http://www.recipegirl.com/2013/01/07/butternut-squash-and-kale-soup-with-fresh-herbs-and-white-beans/

Another great soup: Kale-Bean

This is a comforting soup.  I first had it in an Italian restaurant a couple of summers ago.  I was in New Jersey for the funeral of the mother of my friend Kay.  After the funeral, I went out for lunch with Kay's family, and I had a bowl of kale-bean soup.  It was not just delicious, but, after the emotion of the funeral, a soothing comfort.  When I came back home, I searched for similar recipes on the web, and I've been very happy with this one.  Everyone I have ever served this soup to has asked for the recipe.

This is a great meatless soup, but you can also add sausage, chicken or stew beef (cook the meat first). I often make this with 4 chicken sausages. If in casing, I remove from casing and sauté the meat; otherwise I cut up in pieces and sauté.

Kale and Bean Soup

6+ servings

adapted from www.portuguese-recipes.com

1  T. olive or canola oil

6-8 garlic cloves (minced)

1  large onion, chopped

4  cups kale, chopped if fresh (1 bunch is plenty).

4  cups chicken broth or vegetable broth

2 (15-1/2 oz.) cans white beans

1 (15 ounce) can diced tomatoes or 1 cup chopped fresh tomatoes (I use canned)

1 t. dried thyme

1 t. dried rosemary

salt and pepper to taste

1 cup of chopped parsley

4 chicken sausages (or other meat), cooked--optional

1.     In a large pot, heat olive oil, then add garlic and onion.

2.    Sauté these ingredients until soft.

3.    Add kale and sauté until wilted.

4.    Measure off 3 cups of broth and 2 cups of beans and add to the sautéed vegetables, along with the tomatoes, herbs, about 2/3 of the parsley (saving rest for garnish), salt, and pepper.  (See step 6 for what you do with the rest of the broth and beans.) 

5.    Simmer soup 5 to 10 minutes. Pre-cook the meat that will be added in next step (if using).

6.    Using a blender or food processor, mix the remaining beans and broth until smooth.  Mix into the soup (makes it thicker).  Add the cooked meat, if you're using it.

7.     Simmer for 15 to 20 minutes.

8.    Serve it up in bowls and garnish with parsley.