Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoons olive oil
  • 3 medium carrots (cut in to medium dice (about 2 cups))
  • 1 small yellow onion (cut in to medium dice (about 1/2 cup))
  • 2 cloves garlic (minced)
  • 2 cups butternut squash (peeled and cut into 1/2-inch-cubes or frozen butternut cubes)
  • 1/4 teaspoon allspice
  • 1/8 teaspoon red pepper flakes (or cayenne, or more, to taste)
  • 1 teaspoon salt
  • 4 cups chicken broth (or vegetable broth, for a vegetarian soup)
  • 14 oz canned tomatoes (diced, whole, crushed or canned cherry tomatoes)
  • 3 sprigs fresh thyme (or a 1/4 teaspoon dried thyme leaves)
  • 2 cups kale (coarsely chopped, or chard or spinach)
  • 16-19 oz canned beans or chickpeas (drained and rinsed)
  • Optional: Garnish with shaved Parmesan or Pecorino

Instruction

  • Heat oil in a large soup pot over medium-high heat. Add the carrots and onion and cook until they begin to soften, stirring often, about 5 minutes. Add in the garlic and red pepper flakes and cook stirring for 1 minute. Add the squash, allspice and salt and stir well to combine.
  • Add the broth and bring the soup to a boil, then reduce the heat to low, cover the pot and simmer the soup for 10 minutes. *After 10 minutes, take a moment to taste-test the carrots to make sure they are tender. If not, cover and let simmer a few more minutes, or until the tomatoes are tender.
  • Remove the lid and add tomatoes and their juice and the thyme. Stir to combine. Add the kale and the beans and cook, uncovered, until the kale has wilted and the flavours are developed, about 10 minutes.
  • Discard the fresh thyme sprigs. Taste and season with more salt and pepper, as necessary. You may also add a touch more allspice at this point, as well. Serve garnished with shaved Parmesan or Pecorino cheese, if desired.