If you regularly read this
blog, you know how much I love soup. Especially in the colder part of the year.
And, especially when that soup is a big batch that yields plenty of leftovers.
A bowl of steaming, piping hot soup reminds me of Saturdays after
a rainy soccer game as a kid. There's something oh-so-comforting about tucking
into a bowl of hearty soup, made even better when fresh bread is dunked in
every couple of bites.
This soup is all of these things - comforting, hearty, easy, and
made for leftovers. The broth has a beautiful flavor to it thanks to the
sweated onion and sautéed butternut squash. It was an instant favorite for both
me and Ryan.
Here's the recipe.
Tuscan Kale, Squash, and White Bean Soup
Ingredients
8 tablespoons extra virgin olive oil, divided
1 large onion, finely chopped
2 lbs butternut squash, peeled and chopped into 1" cubes (or
smaller)
3 tablespoons minced garlic
3 tablespoons finely chopped fresh rosemary
1 pound Tuscan kale, stemmed, leaves coarsely chopped into strips
6-8 cups vegetable broth
Salt and freshly ground pepper
2 teaspoons red pepper flakes
1 1/2 cups ditalini, tubettini, or macaroni pasta
2 cans drained and rinsed white beans (navy, northern, cannellini,
etc.)
Fresh bread, for serving/dipping
Method
In a large Dutch Oven, heat 4 tablespoons of the oil. Add the
onion and cook over moderate heat until softened, about 5 minutes. Then, add
the squash, cover, and cook until slightly browned but not tender.
Stir in the garlic and rosemary. Cook for another minute, then add
the kale and cook, stirring until wilted, about 5 minutes.
Add the stock, cover and simmer for about 8 minutes, or until the
kale and squash are just tender. Season with salt, pepper, and the red pepper
flakes.
Meanwhile, bring a medium saucepan of water to a rolling boil. Add
the pasta and cook until al dente. Drain the pasta (I also rinsed with cool
water to stop the cooking).
When the squash is tender, add the pasta and beans to the soup and
simmer until slightly thickened, about 5 minutes. I added the last 2 cups of my
second box of vegetable stock at this point. Stir in the remaining olive oil.
Ladle into deep bowls and serve with fresh bread.
