White Bean, Kabocha, and Kale Soup


3 c onion, diced
2 c celery (including the green tops), diced
2 T olive oil
2 T garlic, minced
1 T ginger, minced
8 c vegetable stock
6 c kabocha squash, peeled, deseeded, and cut into 1-inch cubes
6 c kale, destemmed, and roughly chopped
2 t dried basil
2 t dried thyme
1 t ground cumin
1/2 t salt
1/4 t freshly ground black pepper
1 15 oz. can baby butter beans, drained and rinsed
1 15 oz. can great northern beans, drained and rinsed


In a large pot, saute the onion and celery in olive oil for 5 minutes to soften. Add the garlic and ginger, and saute for an additional 2 minutes. Add the vegetable stock, Kabocha squash, kale, basil, thyme, cumin, salt, and pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15-20 minutes or until the vegetables are tender. Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as needed.

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