When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.”
Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety.
Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also.
This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night.
Winter Vegetable Soup
Ingredients:
2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
coarse salt and ground pepper
1 pound acorn squash, peeled, seeded and cut into 1-inch chunks
1 bunch of kale (3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups low-sodium chicken broth
1 can (14 ounces) cannellini beans (liquid reserved)
3 sprigs thyme
grated parmesan, for serving (optional)
Directions:
1. In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes. Season with salt and pepper.
2. Add squash and kale and cook until kale is wilted, about 3 minutes. Season with salt and pepper.
3. Add broth, beans and thyme. Bring to a simmer an cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.
Did you notice that I’ve been posting more frequently than usual this week? In celebration of National Novel Writing Month, some bloggers choose to commemorate November with NaBloPoMo, or National Blog Posting Month. I’ve challenged myself to post daily this month and hope that you’ll challenge yourselves to read them all!
{ 9 comments… read them below or add one }
Oh that looks awesome! (I feel like I keep saying that over and over again on your blog but everything always looks so delicious!)
I hate peeling squash! I used to buy it pre-chopped, but they don’t seem to sell it like that in the grocery stores I’ve been to in California. I’m going to have to break down and peel some for Thanksgiving. Or maybe that will be my husband’s job.
Nice to balance the bitterness of the kale against the sweetness of the squash. The soup looks delicious.
This looks great to me. Would you believe, I’ve never cooked this type of kale?
I know dark green veggies are good for you but I never know what to do with kale. Thanks for sharing this recipe.
I too have discovered spinach in the last few years and can’t get enough of it. I actually love it cooked almost more than any other way. I’m still working on kale and chard though. I think once I work with them enough they will become as beloved as spinach.
this looks awesome. you have way too many good recipes, i love it!
can’t wait to try this soup, i recently discovered kale as well!
This soup just screams Fall to me! I also love how healthy it is! Yum:)
This looks so good — I made a similar bean and kale soup last night. Super filling, but good for you at the same time. I’m definitely going to try this recipe next time.