(good kaboucha recipe) White Bean, Kabocha, And Kale Soup

[Guest guest]

It's hard to peel the kabocha so you can cut it in half and steam until almost

done, peel and add to the soup. You can also use butternut or banana squash for

this recipe if you can't locate kabocha squash.

Rain.

 

 

White Bean, Kabocha, And Kale Soup

 

3 cups diced onion

2 cups diced celery including the green tops

2 tablespoons olive oil

2 tablespoons minced garlic

1 tablespoon minced ginger

8 cups vegetable stock

6 cups cubed (1 " ) peeled Kabocha squash

6 cups roughly-chopped stemmed kale

2 teaspoons dried basil

2 teaspoons dried thyme

1 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon freshly-ground black pepper

1 15 oz. can baby butter beans, drained, rinsed

1 15 oz. can Great Northern beans, drained, rinsed

 

In a large pot, saute the onion and celery in olive oil for 5 minutes to soften.

Add the garlic and ginger, and saute for an additional 2 minutes.

Add the vegetable stock, Kabocha squash, kale, basil, thyme, cumin, salt, and

pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for

15 to 20 minutes or until the vegetables are tender.

Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as

needed. 3 quarts.