Friday, February 24, 2012

Food 4 Friday :: White Bean Soup with Kale and Winter Squash

We had this soup this week while a friend came over to discuss some business ideas. Serve with toasted sourdough and a peppery olive oil. Oh, so good!
This simple, flexible soup is better the next day. Just add a few more handfuls of kale to brighten it up.

2 cups white beans. Cover with water and cook until tender.
Then add extra water.
one chopped butternut squash or other winter squash. maybe even canned pumpkin in a pinch
one sweet onion
4-6 large chopped carrots
3 stalks celery
1 Tsp herbs de provence
salt and pepper
one HUGE bunch of assorted kale (dinosaur, curly blue, red russian, etc. ) 
any green would work here. kale, collards, chard, bok choy, spinach. fresh or frozen

1 comment:

  1. Wow, that looks so delicious and sustainable!