White Bean, Kabocha, And Kale Soup

Recipe Ingredients

3 cups	187g / 6.6oz	Diced onion
2 cups	220g / 7.8oz	Diced celery including the green tops
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced ginger
8 cups	1896ml	Vegetable stock
6 cups	1422ml	Cubed (1") peeled Kabocha squash
6 cups	876g / 30oz	Roughly-chopped stemmed kale
2 teaspoons	10ml	Dried basil
2 teaspoons	10ml	Dried thyme
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1		Baby butter beans - (15 oz) - drained, rinsed
1		Great Northern beans - (15 oz) - drained, rinsed

Recipe Instructions

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.

This recipe yields 3 quarts.

Source:
The Vegan Chef at http://www.veganchef.com

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