Another soup recipe with greens and creamy veggies this week…a completely altered, stewy version of a traditional Portugese kale soup. It substitutes navy beans for sausage and acorn squash for potatoes.
Soak 1 C. navy beans or other white beans overnight then drain, rise and cook until tender in salted water.
Slice 1 acorn squash into sections, then use a sharp knife or vegetable peeler to peel the skin off. Remove the seeds and pith. Chop into small pieces.
In a heavy pot, saute 1 sliced onion until tender. Add 2 cored, diced sweet peppers, a dash of hot pepper flakes, and 3 minced cloves of garlic. When the garlic begins to brown, add 6 C. vegetable stock.
Bring the soup to a boil and then add the squash. Lower the heat and simmer. While it cooks, remove the stems from 1 bunch of kale and chop roughly into small pieces. Fry the kale in 1 T. olive oil and a dash of salt until it is tender.
When the squash is soft, remove half the soup to a food processor or blender and puree until smooth. Add back to the pot along with 2 C. of cooked beans and the kale. Cook for another 10 minutes and serve.