Kale, Squash and Bean Soup

By: @pineapple1933

"Tuscan Vegetable Soup" by Mr.TinDC is licensed under CC BY-ND 2.0

Here’s one that can be made vegan and doesn’t require a lot of chopping! 

INGREDIENTS:

• 1 large onion, sliced or diced 
• 5 cloves garlic, minced
• 2 bunches kale, stems removed and torn into bite size pieces (lacinato/Tuscan has the best texture, I think)
• 3 or 4 cups (2 15oz cans, drained and rinsed) cooked beans (I like chickpeas or cannellini beans 
• 3 tbsp cooking oil (olive, grapeseed, whatever) 
• 1 15oz can pumpkin or butternut squash purée
• 1 28oz can crushed tomatoes (or squish whole tomatoes by hand) 
• 6 cups stock and/or water
• 1 tsp chili flakes (optional) 
• 1 lb sweet Italian sausage, cooked and crumbled (optional) 
• 1.5 tsp dried herbs/spices of choice (I like fennel + herbs de Provence. cumin + smoked paprika would be good too, but maybe use a different sausage) 

INSTRUCTIONS:

• In a large pot over medium high heat, cook sausage until browned (if using) and remove from pan. Then sauté onion and garlic. 
• If not using sausage, sauté the onion and garlic with the oil and 1/4 tsp salt until soft (five minutes or so). 
• Add the chili flakes and herbs/spices and stir for 15 seconds/until they’re fragrant. 
• Add the squash purée and cook, stirring occasionally, for about five minutes. 
• Add beans, tomato, and stock/water. Simmer on low for about half an hour. Add salt and pepper to taste. 
• Add in kale and cook for another 15 minutes or they’re soft enough for you.  Add the crumbled sausage back into the pot if you’re using it.  
• Eat!