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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal. Ingredients:
2 tablespoons canola or other vegetable oil |
1 cup chopped onions |
2 garlic cloves, minced or pressed |
2 1/2 cups peeled and cubed winter squash |
2 celery stalks, diced |
1/2 cup peeled and diced carrots |
2 1/2 cups cubed potatoes |
1 teaspoon dried oregano |
2 teaspoons salt |
1/2 teaspoon ground black pepper |
6 cups water |
4 cups chopped kale |
1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained) |
Directions:
1. Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes. Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook for 10 minutes or until the potatoes are almost done. Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.
2. Serve immediately.
3. Per 12-ounce serving: 137 calories, 3.9 g protein, 3.9 g fat, 23 g carbohydrates, 1 g saturated fatty acids, 0 mg cholesterol, 744 mg sodium, 4.2 g total dietary fiber Nutritional analysis provided by Other Moosewood Restaurant Daily Special by the Moosewood Collective Clarkson Potter
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