Winter Vegetable Soup

This is a really great recipe for these cold winter months! The kale is a surprising addition and really stays almost crunchy in this flavorful soup. It is a quick one-pot recipe!

Serves 4.

  • 2 tablespoons butter
  • 1 medium onion, cut into  1/2-inch dice
  • 2 garlic cloves, coarsely chopped
  • Coarse salt and ground pepper
  • 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
  • 1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
  • 5 1/2 cups (43.5 ounces) low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans, rinsed
  • 3 sprigs thyme
  • Grated Parmesan, for serving (optional)

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Source: Everyday Food, November 2009 issue