Name: Bean Soup with Squash & Kale
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 1 waxy potato, peeled and cut into ½″ cubes; ¾ cup extra-virgin olive oil; ½ yellow onion, coarsely chopped; Kosher salt and freshly ground black pepper, to taste; 4 large kale leaves, preferably cavolo nero (lacinato), stemmed and chopped; 1 rib celery, coarsely chopped; 10 oz. winter squash, such as butternut, peeled, seeded, and cut into ½ ″ cubes (about 2 cups); 2 cups dried cannellini beans, soaked overnight and drained; 2 carrots, peeled and coarsely chopped; 8 thick slices country-style bread; 4 cloves garlic (3 finely chopped, 1 halved); ½ tsp. crushed fennel seeds

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

Here is simple, hearty Italian cooking at its best. To serve this rustic soup in the traditional manner, place a slice or two of toasted country-style bread that has been rubbed with garlic and drizzled with olive oil on the bottom of each bowl and then ladle the soup over the top.

Ingredients

2 cups dried cannellini beans, soaked overnight and drained
2 carrots, peeled and coarsely chopped
1

Method

Combine beans, half of carrots, the celery, onion, and 5 cups water in a 4-qt. saucepan; bring to a boil and reduce heat to medium-low. Simmer, covered, until beans are tender, 40–45 min

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Ingredients

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