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.