Make Ahead

Pumpkin, White Bean and Kale Soup

by:
September 17, 2013
4
4 Ratings
  • Serves 6
Author Notes

My father is a hard man to buy gifts for. When his fall birthday rolled around, that meant the usual golf balls, silly t shirts, books he never read, etc. About four years ago, however, inspiration struck - he loves to make soup, but needs a good recipe and lots of guidance to do so successfully. So I pulled together a box of ingredients that could survive a trip cross country via USPS and typed up this recipe. He enjoyed it so much, it's become an tradition. Every November, for his birthday, I assemble all the dry/non perishable ingredients, create a recipe for him and send it along!
This recipe has endless possibilities for variation - different greens or omit the greens, squash instead of pumpkin, beans or no beans. It adapts well to whatever you've got on hand - last year, I even added sweet Italian sausage to the mix. —thewanderingchef

What You'll Need
Ingredients
  • 1 pie pumpkin, peeled, seeded & cubed
  • 1 lg onion, julienned
  • 4 cloves garlic, chopped
  • 2 lg carrots, peeled & diced
  • 1 cup white wine
  • 1 quart chicken or vegetable stock
  • 1 32 oz can diced tomatoes
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1 bay leaf
  • 1/2 cup dried great northern beans, measured pre-soak
  • 1 bunch kale, washed & chopped
  • red wine vinegar
  • salt & pepper
  • granulated sugar (optional)
Directions
  1. Soak the beans overnight in the fridge, covered with water.
  2. Heat a small amount of olive oil in a heavy bottomed soup pot, add onions and carrots and saute over medium high heat, until onions are translucent.
  3. Add garlic, cook until fragrant, stirring frequently.
  4. Add pumpkin, saute until edges begin to round, stirring frequently. If needed, lower the heat to prevent sticking/burning.
  5. Deglaze the pan with white wine, working all the browned bits up off the bottom of the pan.
  6. Drain and rinse white beans. Add stock, tomatoes, oregano, cloves, bay leaf and white beans, plus water as needed to adjust consistency (should be very brothy).
  7. Bring to a boil, reduce to a simmer and cook until beans are tender.
  8. Add kale about 15 minutes prior to serving, allow it just to wilt, but remain dark green.
  9. Season to taste with salt, pepper and vinegar. Add a pinch of sugar if needed/desired.
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