Kale and White Bean Soup

1 butternut squash, split in half, seeds removed
2 garlic cloves, unpeeled
3 Tbs. Extra-virgin olive oil
1 yellow onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 Tbsp. fresh sage, chopped
1 tsp. fresh thyme, chopped
2 cups chicken stock
6 cups cooked white beans, with cooking liquid
1 bunch kale, finely chopped
4 Tbsp. fresh Italian parsley, chopped

Preheat the oven to 400 degrees. Place squash and garlic cloves on a large baking sheet. Drizzle with a little olive oil and rub the oil into the cut sides of the squash; place cut-side down on the baking sheet. Bake for 30 minutes or until the squash is tender when pierced with a knife and the garlic is soft. (If the butternut squash is on the large side it may take longer to cook, but remove the garlic after 30 minutes.) Once the squash is cooked through, remove from the oven and set aside to cool.

While the squash is cooking, wash, dry, and chop the vegetables and herbs. Heat a large soup pot and add enough olive oil to coat the bottom. Sauté the chopped onion, carrot, celery, sage, and thyme over medium heat, stirring occasionally, until the vegetables are just tender. Add the chicken stock along with the cooking liquid from the beans; add enough additional water to equal 6 cups liquid total. Bring soup to a boil, then simmer.

Once the squash is cool enough to handle, scoop the flesh from its skin and cut into chunks. Add this to the simmering broth along with the roasted garlic, squeezed out of its skin and smashed with a large spoon against the side of the pot. Add the cooked beans and the chopped kale. Simmer for another 20 minutes to cook the kale and marry the flavors. Stir in the chopped parsley and season to taste with salt (it may take a lot if neither your broth nor beans were salted) and freshly ground pepper.

From culinate.com

Makes about 10 large servings depending on how thick you like it (I like it thick).

Number of Servings: 10

Recipe submitted by SparkPeople user .