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.
Categories: Local Food and Seasonal Ingredients
Do you find that this soup is too bitter because of the kale? Or does some of the bitterness go away after you cook it for a few hours?
Full disclosure, I am a big fan of dandelion greens, rapini and other leafy plants that have a bite. However, I wouldn’t say the kale in this soup has much if any bitterness. It is a hearty green that holds up to the cooking and pairs nicely with the sweeter squash. Overall, this is a really nice fall and winter soup.