MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hearty Kale, Squash & Bean Soup
Categories: Squash, Vegetabes, Beans, Pork, Greens
Yield: 5 servings

2 lb Winter squash; peeled, in
- 1/2" cubes
Salt & pepper
Extra-virgin olive oil
1 lg Leek; white & light green
- parts in small dice
2 md Onions; in small dice
1/2 lb Semi-dry Spanish chorizo or
- smoked kielbasa; in thin
- coins
3 cl Garlic; minced
1/4 ts Red-pepper flakes
3 c Cooked cannellini beans
8 c Water, bean broth or
- vegetable stock; more as
- needed
1 lb Kale, mustard greens or beet
- greens; tough stems
- removed, leaves blanched
- briefly, squeezed dry, cut
- in 1/2" ribbons

Set the oven @ 400ºF/205ºC.

Put the squash cubes on a baking sheet, season with salt
and pepper, and coat lightly with olive oil. Roast until
tender and lightly caramelized, about 20 minutes. Set
aside.

Meanwhile, in a heavy soup pot, heat 2 tablespoons oil
over medium-high. Add leeks, salt lightly and let cook,
stirring, for about 5 minutes, until softened but still
bright green. Remove leeks and set aside to stir into
soup later.

Add a little more oil to the pot, then add the onions.
Season with salt and cook until softened, about 5
minutes. Add the chorizo, garlic and red-pepper flakes,
and cook for 2 minutes. Add cooked beans and 8 cups
water, bean broth or vegetable stock, bring to a simmer,
and cook gently for about 30 minutes. Taste and correct
seasoning.

Gently stir in the cooked squash, kale and reserved
leeks, and cook for 10 minutes more on low heat. Add a
little more broth or water if the potage seems too
thick. Check seasoning and adjust as needed.

To serve, ladle into bowls. Finish with a drizzle of
olive oil.

By: David Tanis

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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