Meatless Monday: Winter Vegetable Soup

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How was your Thanksgiving?  Can you believe Christmas is already here?  Do you still feel a bit weighed down by the food you just ate and the thought of all the food you're about to eat during this holiday season?  I know I am, but here's a good soup that is easy and filling but healthy.  It's restorative.  It's a good meal to make for eating on those days you're not at a Christmas party or family dinner.  It's also good if you've experienced the thing that is going around these days that includes anything from stuffy nose to sore throats to worse.

More reasons to make this soup?  It's easy and has a short list of ingredients.  It's good with a drizzle of olive oil and some grated Parmesan to finish it.

I think we ate just the soup, but it'd be good with toast or bread, a salad, etc.  This one is a keeper.

Winter Vegetable Soup
from Everyday Food, November 2009 issue
Serves 4-6

2 tablespoons butter
1 medium onion, cut into 1/2-inch dice
2 garlic cloves, coarsely chopped
Coarse salt and ground pepper
1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks
1 bunch kale ( 3/4 pound), ribs cut away and discarded, leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme

Grated Parmesan, for serving (optional)

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

  • The original recipe says that the entire thing takes 30 minutes from prep to table.  I'm a slow chopper, but my experience was more like an hour.  
  • You'll definitely want a big pot.  The kale, going in, is very voluminous.  It cooks down.  

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