This Hearty Bean and Kale Soup Gets Only Better With Time

 

"Ingredients

Yield: 4 to 6 servings

• 2 pounds winter squash, such as acorn, Hubbard or butternut, peeled and cut into ½-inch cubes
• Salt and pepper
• Extra-virgin olive oil
• 1 large leek, white and light green parts cut into small dice
• 2 medium onions, cut into small dice
• ½ pound semi-dry Spanish chorizo or smoked kielbasa, cut into thin coins
• 3 garlic cloves, minced
• ¼  teaspoon red-pepper flakes
• 3 cups cooked cannellini beans, from 1 pound dry or use 2 (15-ounce) cans, rinsed and drained
• 8 cups water, bean broth or vegetable stock, plus more as needed
• 1 pound kale, mustard greens or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into ½-inch ribbons

Preparation

1. Step 1

Heat the oven to 400 degrees. Put the squash cubes on a baking sheet, season with salt and pepper, and coat lightly with olive oil. Roast until tender and lightly caramelized, about 20 minutes. Set aside.

2. Step 2

Meanwhile, in a heavy soup pot, heat 2 tablespoons oil over medium-high. Add leeks, salt lightly and let cook, stirring, for about 5 minutes, until softened but still bright green. Remove leeks and set aside to stir into soup later.

3. Step 3

Add a little more oil to the pot, then add the onions. Season with salt and cook until softened, about 5 minutes. Add the chorizo, garlic and red-pepper flakes, and cook for 2 minutes. Add cooked beans and 8 cups water, bean broth or vegetable stock, bring to a simmer, and cook gently for about 30 minutes. Taste and correct seasoning.

4. Step 4

Gently stir in the cooked squash, kale and reserved leeks, and cook for 10 minutes more on low heat. Add a little more broth or water if the potage seems too thick. Check seasoning and adjust as needed.

5. Step 5

To serve, ladle into bowls. Finish with a drizzle of olive oil."