Oh my. This is so good. So good. Did I say good? Yes, it’s delicious. I am having a love affair with kale this year which is likely one of the reasons I love this so much. Anyways, it’s easy and fabulous. Try it right away!
Ingredients
- 3 medium carrots, peeled and quartered lenthwise
- 1 large leek, washed and finely chopped
- 1 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch pieces
- 4 garlic cloves
- 1 Tbsp olive oil
- I can finely diced tomatoes
- 4 cups of finely chopped kale
- 3 large fresh thyme sprigs
- 1 bay leaf
- 1 15 oz can of cannelli white beans, drained
- 1 tsps Better than Bouillon vegetarian bouillon
- salt and pepper to taste (I’m on a bit of a white pepper kick
- 4 cups water
METHOD
Cut all the vegetables. Heat a large soup pot with olive oil. Add leeks, garlic and carrots. Stir until softened over medium heat for a approximately 3 to 5 minutes. Add one can of finely diced tomatoes. Add Better than Bouillon and thyme. Add squash and 4 cups of water. Bring to high simmer until squash is tender (but not overcooked!!) Add kale. Simmer for 3 minutes. If you want to thicken the soup with tomato paste to make it more stew- like you can ( I was tempted but in the end I didn’t!)
Condofire 