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Wellness

You'll love this vegan soup so much you'll make it all winter!

White Bean, Squash and Kale Soup Recipe
(serves 4)

1 tablespoon olive oil
1/2 onion, diced
salt and pepper
1 dried Thai chili
1 clove garlic, minced
1 cup cooked cannellini beans (or 1 small can)
1 cup cooked acorn squash (diced and roasted, you can follow the instructions here)
4 cups chicken or vegetable stock
1 large tomato, cored and diced
4 cups packed kale leaves, stems removed and roughly chopped

If you haven’t roasted your squash yet, do that first. Put them in a 400-degree oven for 15 minutes, then toss. Roast for another 10-15 minutes until a nice brown color is achieved.

Put a large sauce pan or soup pot on the stove on medium low heat. Add olive oil and onions along with a pinch of salt and pepper. Sweat onions, stirring regularly for 5 minutes or until they start to soften. Add garlic and chili flakes and continue sweating for another 3 minutes. Then add beans, squash, stock and the tomato and bring to a low simmer. Add kale and cook for 15 minutes. Taste and add salt and pepper if necessary. Serve with crusty bread.

source: www.dailyunadventuresincooking.com

HEINEN'S

We're Heinen's Grocery Stores, a Cleveland, OH based family-owned grocery store established in 1929. Focused on quality meats, fresh market produce and superior customer service, we make grocery shopping something to smile about. Serving the Northeast Ohio and Greater Chicago areas.