Tuscan Kale Bean Soup

This is the perfect time to begin stocking up on delicious soups to enjoy throughout the winter.  With yummy kale in season and yams plentiful, I hope you take some time to enjoy making and eating some homemade soup!


1 15 oz. can cannellini beans

2 medium carrots, roughly chopped

1 rib celery, roughly chopped

1⁄2 yellow onion, roughly chopped

3⁄4 cup extra-virgin olive oil

4 cloves garlic (3 minced, 1 halved)

10 oz. butternut squash peeled and cut into 1⁄2″ cubes  (about 2 cups)

Large handful of kale that has been stemmed and chopped           

1 small fingerling potato, peeled and cut into 1⁄2″ cubes

1 small sweet potato/yam

Kosher salt and freshly ground black pepper, to taste


1. Drain beans and transfer to a 3-qt. saucepan along with half the carrots, the celery, the onions, and 5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until carrots and celery are tender, 40–45 minutes. Set 3⁄4 cup beans aside; transfer the remaining beans and their cooking liquid to a blender and purée. Set puréed beans aside.

2. Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add reserved bean purée, along with the remaining carrots, the squash, kale, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes. Stir in the reserved whole beans.


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