Fall Vegetable & White Bean Soup
The color of the autumn leaves - oranges, yellows and deep greens - this soup welcomes the coming fall season with a warm embrace.
you will need:
2 tbsp. oil
1 onion, diced
1 large carrot, cut into large/bit sized chunks
1-2 ribs of celery, sliced into 1/2 inch pieces
2 cups squash, cubed ( I used banana squash, but others like red kuri, acorn, delicata, pumpkin etc. would also be great! )
3 cups small white beans, strained
2-3 cloves garlic, minced
2-3 large leaves lacinato kale, roughly chopped
1 tsp. fresh rosemary, minced
1/2 - 1 tsp. crushed red pepper flakes
1 small bunch fresh parsley, leaves only
1 2-3 inch leftover parmesan rind (optional)
Using a heavy bottomed pot, heat the oil over medium high flame. Once the oil comes to temp, easily moving along the bottom of the pan, add in the onions. Stir to evenly coat with oil and let them cook for a few minutes before adding the carrots, squash and rosemary; let vegetables cook for about 2 minutes
Add in the garlic and strained white beans, lightly season with salt and pepper and continue to cook.
Pour on your choice of stock, add the celery, squash, parmesan rind if using and remaining spices; bring to a steady simmer and cook, undisturbed, for about 10 minutes.
Finally add in the kale and cook until wilted, a few minutes.
Remove the parmesan rind, if you can find it and serve hot over your favorite grain or on its own - Enjoy!