Hearty Winter Vegetable Soup

Recipes, Weekend Cooking, Worknight Dinners
winter vegetable soup
winter vegetable soup

Photo: Leigh Loftus

Winter vegetable soup made with acorn squash, kale, chicken or vegetable broth, cannellini beans and thyme, topped with parmesan cheese. 

When I was in high school, I was at a local diner with my mother one night and she ordered a glass of white zinfandel. The waitress, confused, told her that they didn’t have white zinfandel, but they had the “pink kind.”

Well, yes. White Zinfandel is tinted pink. Similarly, black kale is actually green. Growing up, eating green vegetables meant peas, string beans, broccoli and the occasional iceberg lettuce salad. Healthy, but not a lot of variety.

winter vegetable soup

Photo: Leigh Loftus

Over the past few years I’ve discovered just how much I like spinach (especially in spinach and artichoke dip or baked penne with spinach and sausage) as well as how well Swiss chard complements whole wheat spaghetti. And now, I can sing the praises of kale, also.

This soup only takes about fifteen minutes to prepare (which I will admit, does not include wrestling with your vegetable peeler and the acorn squash) and another fifteen minutes to simmer away on the stove. Even if you have an acorn squash that fights back, it’s a quick dinner and filling for a chilly night.

winter vegetable soup

Photo; Leigh Loftus

Hearty Winter Vegetable Soup
Author: 
Recipe type: Worknight Dinner, Weekend Cooking, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons butter
  • 1 medium onion, cut into ½-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 of kale (3/4 pound), ribs cut away and discarded, leaves torn
  • 5½ cups low-sodium chicken broth
  • 1 can (14 ounces) cannellini beans (liquid reserved)
  • 3 sprigs thyme
  • Grated parmesan, for serving (optional)
Instructions
  1. 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.
  2. Add squash and kale and cook until kale is wilted, about 3 minutes. Season with salt and pepper.
  3. Add broth, beans and thyme. Bring to a simmer an cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.
 

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12 Comments

  • Reply
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  • Reply
    Jenn
    November 11, 2009 at 12:39 pm

    This looks so good — I made a similar bean and kale soup last night. Super filling, but good for you at the same time. I’m definitely going to try this recipe next time.

  • Reply
    Nutmeg Nanny
    November 9, 2009 at 7:21 pm

    This soup just screams Fall to me! I also love how healthy it is! Yum:)

  • Reply
    Natalie
    November 9, 2009 at 12:58 pm

    this looks awesome. you have way too many good recipes, i love it!
    can’t wait to try this soup, i recently discovered kale as well!

  • Reply
    kate
    November 9, 2009 at 8:59 am

    I too have discovered spinach in the last few years and can’t get enough of it. I actually love it cooked almost more than any other way. I’m still working on kale and chard though. I think once I work with them enough they will become as beloved as spinach.

  • Reply
    Cecile
    November 9, 2009 at 8:32 am

    I know dark green veggies are good for you but I never know what to do with kale. Thanks for sharing this recipe.

  • Reply
    Kalyn
    November 8, 2009 at 10:18 pm

    This looks great to me. Would you believe, I’ve never cooked this type of kale?

  • Reply
    Lydia (The Perfect Pantry)
    November 8, 2009 at 9:10 pm

    Nice to balance the bitterness of the kale against the sweetness of the squash. The soup looks delicious.

  • Reply
    Heidi Renée
    November 8, 2009 at 8:34 pm

    I hate peeling squash! I used to buy it pre-chopped, but they don’t seem to sell it like that in the grocery stores I’ve been to in California. I’m going to have to break down and peel some for Thanksgiving. Or maybe that will be my husband’s job.

  • Reply
    Paula
    November 8, 2009 at 6:21 pm

    Oh that looks awesome! (I feel like I keep saying that over and over again on your blog but everything always looks so delicious!)

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