Bean Soup with Squash & Kale

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

Europe
Italy
Vegan
Soup
Tuscany
Mediterranean

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