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Lunch recipe · from the recipe book

Tuscan White Bean, Squash and Kale Soup

A hearty tomato-basil broth loaded with creamy white beans, tender butternut squash and silky kale, finished with a bright splash of lemon.

Tuscan White Bean, Squash and Kale Soup

Ingredients

  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 2 stalks80 gCelerydiced
  • 4 cloves12 gGarlicminced
  • 1½ tbsp3 gDried basil
  • 1 tsp1 gDried thyme
  • ¼ tsp0.5 gCrushed red pepper
  • 1¾ lb800 gDiced tomatoes, canned
  • 5 cups1,200 gWater
  • 3 cups cubed420 gButternut squash, peeledcut into 1/2-inch cubes
  • 4 cups700 gWhite beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestems removed, chopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice

Steps

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrot and celery and cook, stirring, until softened, about 8 minutes.
  2. Add the garlic, dried basil, thyme and red pepper flakes and cook until fragrant, about 1 minute.
  3. Add the diced tomatoes with their juice, the water, the butternut squash and the salt. Bring to a boil, then lower the heat and simmer, partly covered, until the squash is tender, about 20 minutes.
  4. Stir in the white beans. Mash about a cup of beans against the side of the pot to thicken the broth, then simmer 5 minutes.
  5. Add the kale and simmer until wilted and tender, about 5 minutes.
  6. Stir in the lemon juice and black pepper, adjust the seasoning, and ladle into bowls.

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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