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
pie pumpkin, peeled, seeded & cubed
lg onion, julienned
cloves garlic, chopped
lg carrots, peeled & diced
chicken or vegetable stock
32 oz can diced tomatoes
dried great northern beans, measured pre-soak
kale, washed & chopped
red wine vinegar
salt & pepper
granulated sugar (optional)
In This Recipe
Soak the beans overnight in the fridge, covered
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.
Add garlic, cook until fragrant, stirring frequently.
Add pumpkin, saute until edges begin to round, stirring frequently. If needed, lower the heat to prevent sticking/burning.
Deglaze the pan with white wine, working all the browned bits up off the bottom of the pan.
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
Bring to a boil, reduce to a simmer and cook until beans are
Add kale about 15 minutes prior to serving, allow it just to wilt, but remain dark green.
Season to taste with salt, pepper and vinegar. Add a pinch of sugar if needed/desired.