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