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Lunch recipe · from the recipe book

Tuscan White Bean, Kale and Squash Soup

A rustic, garlicky tomato broth full of creamy cannellini beans, sweet butternut squash and tender kale, finished with rosemary and a drizzle of olive oil.

Tuscan White Bean, Kale and Squash Soup

Ingredients

  • 4 cups700 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 tbsp30 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 5 cloves15 gGarlicminced
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1/2-inch cubes
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 6 cups1,400 gWater
  • 9½ cups chopped200 gKalestems removed, chopped
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Heat most of the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until soft, about 8 minutes.
  2. Add the garlic, tomato paste, rosemary, thyme and red pepper flakes and cook 1 minute until fragrant.
  3. Add the butternut, diced tomatoes, water, salt and pepper. Bring to a boil, then simmer 15 minutes until the squash is nearly tender.
  4. Add the beans. Mash about a cup of them against the side of the pot to thicken the broth, and simmer 10 minutes.
  5. Stir in the kale and simmer 8 to 10 minutes until tender.
  6. Stir in the lemon juice, adjust the seasoning with pepper, and serve topped with the parsley and a drizzle of the remaining olive oil.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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