I put some navy beans in water to soak one evening without any real plan for them. I was thinking about a soup of some sort but wasn't 100% convinced so I turned to my Vegan Version Facebook friends to ask for advice. They gave me all sorts of wonderful suggestions! A big shout out to all of you!
When I went to cook up the beans in the morning it was cold and drizzly so I decided to stick with the soup idea. I made a variation of my own White Bean and Kale Soup inspired by one of the suggestions I received.
The result? A delicious hearty and heartwarming soup great for a chilly drizzly day. And lots of leftovers for later, too.
White Bean Butternut and Kale Soup
1 tbsp olive oil
8-10 medium garlic cloves, minced
1 medium onion, chopped
4 cups chopped curly kale, chopped into small pieces
4 cups cooked white beans* (I used Navy)
1 small butternut squash. peeled, seeded and cubed
1 cup chopped cherry tomatoes
4 1/2 cups vegetable stock
2 teaspoons dried Italian herbs
Salt and pepper to taste
1 cup chopped parsley
In a large pot over medium heat add the olive oil, garlic and onion. Saute for a few minutes until onion starts to become translucent. Add the kale and continue to saute until wilted. Season with salt and pepper. Once the kale is wilted, add 3 cups of beans, the butternut squash chunks, 3 1/2 cups of vegetable stock and the Italian seasoning. Simmer for about fifteen minutes.
While the soup is simmering, in a blender mix the remaining cup of beans and stock until very smooth. Add to the soup along with the chopped tomoatoes and continue to simmer for at least another five minutes or so. Re-season with salt and pepper if desired/needed. Add the parsley, stir and serve.
*If using canned beans, be sure to drain and rinse the beans well. The amount is about equivalent to 2 1/2 15 oz cans.