So the thing about a basic broth based soup is that you really can’t go wrong no matter what you throw into it, as long as you like the flavor of your veggie broth. You can stick with veggies, or add in some protein (beans, chickpeas, quinoa), or maybe even some grains (pasta, rice, quinoa).
The least favorite ingredient in this soup for me was the squash. I don’t love the taste of cubed squash in soups – I’m not sure why. So, when I make it again, I might take that out. Maybe replace it with sweet potato.
Inspired from this recipe.
- olive oil for sauteing
- 1 heaping cup chopped onion, 1 medium onion
- 5 garlic cloves, minced
- 8 cups vegetable broth
- 3 cups (3/4-inch) cubed peeled winter squash, about 1 lb
- 3 cups (3/4-inch) cubed potato, about 1 lb
- 1 cup (1-inch) cut green beans, about 1/4 pound
- 2 carrots, cut lengthwise and sliced thinly, about 1 cup or 5 oz
- 2 celery stalks, cut lengthwise and sliced thinly – I forgot to put this in! (oops! Definitely next time!)
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1 bunch chopped kale (ribs removed first), about 4 cups
- 3 1/2 oz uncooked pasta or grain of your choice (I used 1 cup of gluten free, brown rice penne)
- 1 (16-ounce) can great northern beans or other white beans, rinsed and drained
Saute onion and garlic in olive oil in a large soup pot until softened. Add broth, squash, potato, green beans, carrots, celery, oregano, black pepper. Simmer for about 10 – 15 minutes or until everything is nearly tender. Add kale, pasta, and beans. Cook until pasta is done.
Serve with bread.