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Autumn Kale Soup

Kale and Bean Soup


Autumn Kale Soup
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  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
Servings
6
Servings
6
Autumn Kale Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
Servings
6
Servings
6
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cups butternut squash, chopped
  • 1 red or green pepper, chopped
  • 5 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp salt, to taste
  • 2 bay leaves
  • 1 pinch red pepper flakes
  • 1 tsp fresh ground pepper, to taste
  • 1 15 oz can great northern beans, rinsed and drained
  • 2 cups fresh kale, tough ribs removed and chopped
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Instructions
  1. Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, squash, bell pepper and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
  2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
  3. Pour in the broth. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
  4. Cook for 25 minutes, then remove the lid and add the great northern beans and the chopped kale. Continue simmering for 10-15 minutes, until the greens have softened to your liking.
  5. Remove the pot from heat, then remove the bay leaves. Taste and season with more salt and pepper if needed.
Recipe Notes

Recipe adapted from cookieandkate.com 

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