Butternut Squash Soup with White Beans and Kale
On a cold winter evening, there are few things as comforting as having a pot of soup simmering away on the stove. Serve this hearty soup with a crusty whole-grain bread for a satisfying vegetarian winter meal.
Ingredients
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 yellow onion, diced
- 1 fennel bulb, cored and thinly sliced
- 3 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 1 butternut squash, peeled and cut into 1/2-inch (12-mm) dice
- 1/4 cup (2 fl. oz./60 ml) white wine
- 2 cans (each 14 oz./440 g) cannellini beans, drained and rinsed
- 1 can (28 oz./875 g) diced tomatoes
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 lb. (500 g) Tuscan kale, stemmed and coarsely chopped
- Shaved Parmesan cheese for garnish (optional)
Directions
In a large pot over medium heat, warm the olive oil. Add the onion and fennel and sauté until translucent, about 4 minutes. Stir in the garlic and a pinch each of salt and pepper. Cook until fragrant, about 1 minute. Add the squash and continue to cook, stirring occasionally, until the squash is lightly golden all over, 5 to 7 minutes. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in 4 cups (32 fl. oz./1 l) water, the beans, tomatoes, rosemary and thyme. Bring to a boil, then reduce the heat to medium-low. Cook until the squash is tender, 20 to 25 minutes.
Remove the rosemary and thyme sprigs and discard. Stir in the kale and cover the pot. Cook, stirring occasionally, until the kale is wilted, about 5 minutes. Taste and season with more salt and pepper if desired.
To serve, ladle the soup into individual bowls and top with Parmesan shavings. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen