Hearty Kale, Squash and Bean Soup
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By cooking.nytimes.com
Hearty Kale, Squash and Bean Soup
Instructions
Cook:1h 15min
Updated at: Thu, 21 Nov 2024 18:32:42 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
25
High
Nutrition per serving
Calories457.7 kcal (23%)
Total Fat19.3 g (28%)
Carbs50.3 g (19%)
Sugars5.5 g (6%)
Protein21.5 g (43%)
Sodium705.6 mg (35%)
Fiber15.7 g (56%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 poundswinter squash
such as acorn, Hubbard or butternut, peeled and cut into 1/2-inch cubes
salt
pepper
extra-virgin olive oil
1leek
large, white and light green parts cut into small dice
2onions
medium, cut into small dice
0.5 poundSpanish chorizo
semi-dry, or smoked kielbasa, cut into thin coins
3garlic cloves
minced
¼ teaspoonred-pepper flakes
3 cupscannellini beans
cooked, from 1 pound dry or use 2 -ounce, cans, rinsed and drained
8 cupswater
bean broth or vegetable stock, plus more as needed
1 poundkale
mustard greens, or beet greens, tough stems removed, leaves blanched briefly, squeezed dry and cut into 1/2-inch ribbons
Instructions
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