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Gallery Winter Vegetable Soup Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Ingredients Ingredient Checklist 2 tablespoons butter 1 medium onion, cut into 1/2-inch dice 2 garlic cloves, coarsely chopped Coarse salt and ground pepper 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks 1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn 5 1/2 cups (43.5 ounces) low-sodium chicken broth 1 can (14 ounces) cannellini beans, rinsed 3 sprigs thyme Grated Parmesan, for serving (optional)

Gallery Winter Vegetable Soup

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Winter Vegetable Soup

Winter Vegetable Soup

Winter Vegetable Soup

Recipe Summary prep: 15 mins total: 30 mins Servings: 4

Recipe Summary

prep: 15 mins total: 30 mins

Servings: 4

prep: 15 mins

total: 30 mins

prep:

15 mins

total:

30 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 tablespoons butter 1 medium onion, cut into 1/2-inch dice 2 garlic cloves, coarsely chopped Coarse salt and ground pepper 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks 1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn 5 1/2 cups (43.5 ounces) low-sodium chicken broth 1 can (14 ounces) cannellini beans, rinsed 3 sprigs thyme Grated Parmesan, for serving (optional)

Directions

In a large Dutch oven or heavy pot, melt butter over medium. Cook onion and garlic until fragrant, 3 minutes; season with salt and pepper. Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper and serve with Parmesan, if desired.

Reviews (6)

 Add Rating & Review     84 Ratings   5 star values:        11    4 star values:        11    3 star values:        34    2 star values:        24    1 star values:        4

Reviews (6)

Add Rating & Review     84 Ratings   5 star values:        11    4 star values:        11    3 star values:        34    2 star values:        24    1 star values:        4

Add Rating & Review

84 Ratings 5 star values: 11 4 star values: 11 3 star values: 34 2 star values: 24 1 star values: 4

84 Ratings 5 star values: 11 4 star values: 11 3 star values: 34 2 star values: 24 1 star values: 4

84 Ratings 5 star values: 11 4 star values: 11 3 star values: 34 2 star values: 24 1 star values: 4

  • 5 star values: 11 4 star values: 11 3 star values: 34 2 star values: 24 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       12/28/2016   My go to "feeling a cold coming on" recipe. I add Aidells Meatballs Italian Style for extra protein !  

Martha Stewart Member     Rating: Unrated       12/27/2010   A great but mild vegetarian soup. I would switch in a sweeter winter squash, like kabocha.  

Martha Stewart Member     Rating: Unrated       12/20/2010   Move over chicken soup, there's a new feel good soup in town. I added 1T ginger for added heat to combat the cold outside  

Martha Stewart Member     Rating: Unrated       10/08/2010   i decided to make this with lentils instead of cannellini beans, and it turned out delicious. i just added extra broth to make up for the amount of liquid the lentils would soak up.. i also cooked this with a bay leaf, and for about an hour to make sure the lentils cooked through. definitely recommend.  

Martha Stewart Member     Rating: Unrated       05/01/2010   This soup is absolutely delicious, filling and very satisfying. It's also a great meal to cook after work. It' now a staple in our home.

    Martha Stewart Member

    Rating: 5 stars 12/28/2016

My go to “feeling a cold coming on” recipe. I add Aidells Meatballs Italian Style for extra protein !

Rating: 5 stars

Rating: Unrated 12/27/2010

A great but mild vegetarian soup. I would switch in a sweeter winter squash, like kabocha.

Rating: Unrated

Rating: Unrated 12/20/2010

Move over chicken soup, there’s a new feel good soup in town. I added 1T ginger for added heat to combat the cold outside

Rating: Unrated 10/08/2010

i decided to make this with lentils instead of cannellini beans, and it turned out delicious. i just added extra broth to make up for the amount of liquid the lentils would soak up.. i also cooked this with a bay leaf, and for about an hour to make sure the lentils cooked through. definitely recommend.

Rating: Unrated 05/01/2010

This soup is absolutely delicious, filling and very satisfying. It’s also a great meal to cook after work. It’ now a staple in our home.

All Reviews for Winter Vegetable Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Winter Vegetable Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest