White Bean, Butternut Squash, and Kale Soup
To save time, purchase peeled and cubed squash at the grocery store. This soup is easy to change: replace the black kale with regular kale, chard, or any other green. Gluten-free sausage can be diced and cooked with the onions, or stir in leftover chicken or turkey meat at the end.Makes 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, cut into ½-inch pieces
- ½ medium butternut squash, peeled, seeded, cut into ½-¾ -inch cubes (about 3 cups/12 ounces)
- 1½ tablespoons minced fresh rosemary or sage
- Pinch red pepper flakes
- Coarse kosher salt and freshly ground black pepper
- 4 cups gluten-free chicken broth, or more as needed
- 2 15- oz cans cannellini or great northern beans, drained and rinsed
- 3 cups chopped black kale, about ½ large bunch
Instructions
- Heat the oil in a heavy large pot over medium heat. Add the onion and bell pepper and sauté until the onion is translucent, about 5 minutes. Add the squash, rosemary or sage, and red pepper flakes. Sprinkle with salt and black pepper, and sauté about 5 minutes to heat the squash.
- Add the broth and beans to the pot, increase the heat and bring to a boil. Reduce the heat, cover partially, and simmer until the squash is tender and sweet, about 25 minutes. Add the kale and simmer until wilted and just tender, about 5 minutes. Season to taste with salt and black pepper. Thin the soup with more broth or water if desired.