Nothing says cool weather like soup simmering on the stove top. When the thermometer dips down, it's a perfect time to take your favorite vegetables, meats, beans, and spices - letting them cook to perfection while all of the flavors meld together into a magical myriad of goodness.
With our midwestern autumn blowing golden leaves with the occasional flurry of snow, my stovetop is home to my heavy Dutch oven where soups and stews simmer for a few hours until ready to be enjoyed with a hearty slice of seed bread or warm muffins.
This weekend, I made this light yet satisfying soup. The fresh rosemary and kale provide a fresh balance to the grounding buttnernut squash and white beans. My kids and I enjoyed this soup with the warm pumpkin muffins found here.
White Bean, Kale, and Butternut Squash Soup
Adapted from The Whole Life Nutrition Cookbook
Serves 6 to 8
2 tablespoons extra-virgin olive oil
2 large onions, chopped
6 stalks of celery, chopped
2 bags of frozen organic butternut squash cubes
8 cups of organic chicken stock (2 tetra-packs)
3 tablespoons of finely chopped fresh organic rosemary
3 cans of organic rinsed and drained cannellini beans
2-3 cups of chopped kale (approx. 5-6 deveined leaves)
2 tablespoons "Better than Bouillon" Vegetable Soup Base
Sea salt or celery salt
Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the chopped onions and celery and saute for about 5 to 10 minutes or until the onions start to become translucent. Add the frozen butternut squash and rosemary and saute for 5 more minutes or until tender. Add in the white beans, kale, stock, "Better than Bouillon" soup base, pepper and salt to taste, and bring to a simmer. Cover and let cook for about 15 minutes or until the kale is soft. Taste and adjust the seasonings to your likening.