White Bean, Kabocha, and Kale Soup

 
3 cups onion, diced
2 cups celery (including the green tops), diced
2 T. olive oil
2 T. garlic, minced
1 T. ginger, minced
8 cups vegetable stock
6 cups Kabocha squash, peeled, deseeded, and cut into 1-inch cubes
6 cups kale, destemmed, and roughly chopped
2 t. dried basil
2 t. dried thyme
1 t. ground cumin
1/2 t. salt
1/4 t. freshly ground black pepper
1 - 15 oz. can baby butter beans, drained, and rinsed
1 - 15 oz. can Great Northern beans, drained, and rinsed
 

In a large pot, saute the onion and celery in olive oil for 5 minutes to soften. Add the garlic and ginger, and saute for an additional 2 minutes. Add the vegetable stock, Kabocha squash, kale, basil, thyme, cumin, salt, and pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15-20 minutes or until the vegetables are tender. Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as needed.

Yield: 3 Quarts

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett