When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.
Recipe information
Total Time
45 minutes
Yield
Makes 12 cups; serves 6 to 8
Ingredients
2 tablespoons canola or other vegetable oil
1 cup chopped onions
2 garlic cloves, minced or pressed
2 1/2 cups peeled and cubed winter squash*
2 celery stalks, diced
1/2 cup peeled and diced carrots
2 1/2 cups cubed potatoes
1 teaspoon dried oregano
2 teaspoons salt
1/2 teaspoon ground black pepper
6 cups water
4 cups chopped kale
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
*We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
Preparation
Step 1
Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
Step 2
Serve immediately.
Nutrition Per Serving
Per 12-ounce serving: 137 calories
3.9 g protein
3.9 g fat
23 g carbohydrates
1 g saturated fatty acids
0 mg cholesterol
744 mg sodium
4.2 g total dietary fiber
#### Nutritional analysis provided by Other
Moosewood Restaurant Daily Special by the Moosewood Collective
Clarkson Potter
