Bean Soup with Squash & Kale

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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