By Seth Fera-Schanes
A hearty fall soup that is quick to make and perfect for busy NYC residents.
1 bunch Winterbor Kale – chopped
3-4 cups Ambercup Squash – cubed
1 cup white onion – chopped
1/2 cup celery – chopped
1/2 cup parsnip – peeled and chopped
1/2 cup carrot – peeled and chopped
5 cups chicken broth/stock (you can also use vegetable stock)
1 can white cannellini beans
Salt and pepper
Serving size: 4
Prep time: 15 minutes
Cook time: 3-4 hours
Wash winterbor kale and remove bottom part of stem and inner rib. Chop and set aside. Remove seeds and outer skin of Ambercup squash. Cut into 1/2 cubes. Set aside.
Add carrot, celery, parsnip and onion to crock-pot. Add chopped kale and then cubed Ambercup squash. Add chicken (or vegetable) broth. You can add a little salt and pepper at this point. Be careful not to oversalt because the stock will have salt in it as well.
Set to low heat and cook for 3-4 hours or until kale is tender. With about 1/2 hour left of cooking time add drained and rinsed cannellini beans. Add additional salt and pepper to taste.