Once there is a chill in the air, I turn to soups and stews to satisfy. There are so many varieties of vegetables you could add to this dish. The key is understanding which vegetables need more simmer time than others. Cook your onions, carrots, green beans, celery, peas and vegetables like turnips and parsnips first. Then add the butternut squash or pumpkin later as well as leafy vegetables like kale and spinach.
Leeks can be tricky to clean. To prepare the leeks, trim off the roots and the dark green stem. Slice the leeks into 1-inch long sections and then cut the sections lengthwise into quarters. Cut each quarter into a half. The goal is to make the leeks about the size and shape of a matchstick. Soak the leek pieces in a bowl of water, swishing the leeks to remove all soil and sand. Drain in a colander.
1/2 cup chopped onions
1/2 cup chopped leeks
1 tablespoon olive oil
1 cloves garlic, minced
1/2 cup chopped celery
1 cup chopped kale
1 butternut squash, cut into 1/2 inch cubes
2 cups vegetable stock
1 can cannellini beans, drained (half will be purred to thicken the soup)
1 teaspoon dried thyme
- Place 2 tablespoons of olive oil in a saute pan large enough to hold all ingredients.
- Saute the celery, carrots, leeks and onions first until tender.
- Add the vegetable broth and thyme and bring to a boil and then turn down to a simmer.
- Add the squash and cook for ten minutes.
- Add the cannellini beans and kale.
- Simmer for 30 minutes.
- Salt and pepper to taste.