Ingredients
The following ingredients have 4 Servings
- 1 1⁄2 cups dried cannellini beans, soaked overnight (see notes for canned beans)
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 1⁄2 yellow onion, chopped, plus rings for garnish
- 5 tablespoons 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)
- 1 small zucchini, cut into 1⁄2″ cubes
- 4 large kale leaves, stemmed and chopped
- 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
- salt and freshly ground black pepper, to taste
- 1 (15-oz) can diced tomatoes (or a handful of cherry tomatoes halved)
- 2 quarts chicken or vegetable stock, reduced-sodium, plus extra water if needed
- 1 – 2 bay leaves
- 1⁄2 teaspoon red chili flakes (optional)
- 1 tablespoon fresh thyme leaves (1 teaspoon dried)
- 8 thick slices country-style bread
- Parmesan Cheese, freshly grated
Instruction
- Drain beans and transfer to a 3-qt. saucepan and add 4-5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes. If using canned beans, skip this step.
- Heat 2 tablespoons oil in a large soup pot over medium heat. Add carrots, celery, onion, and minced garlic and cook, stirring often, until soft, about 3 minutes. Add the squash, kale, potato, tomatoes with liquid, chicken stock, and bay leaf. Season with salt, pepper, and red chili flakes.
- Bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 15 minutes. Add zucchini and cooked beans (or canned beans) and simmer another 5-10 minutes or until both the beans and veggies are soft. Stir in the fresh thyme leaves.
- Meanwhile, toast the bread and rub it with the cut end of the halved garlic clove. Drizzle each toast with 1 tbsp. oil. To serve, place 1 to 2 pieces of toasted bread in the bottom of soup bowls and ladle soup over the top. Drizzle soup with remaining oil and sprinkle with Parmesan cheese.
