Winter Vegetable Soup

84 Ratings
  • 5 11
  • 4 11
  • 3 34
  • 2 24
  • 1 4

This quick one-pot soup is perfect after a busy day.

Everyday Food, November 2009

Gallery

Recipe Summary

total:
30 mins
prep:
15 mins
Servings:
4
Advertisement

Ingredients

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.

    Advertisement
Advertisement

Reviews (6)

84 Ratings
  • 5 11
  • 4 11
  • 3 34
  • 2 24
  • 1 4
Martha Stewart Member
12/28/2016
My go to "feeling a cold coming on" recipe. I add Aidells Meatballs Italian Style for extra protein !
Martha Stewart Member
12/28/2016
My go to "feeling a cold coming on" recipe. I add Aidells Meatballs Italian Style for extra protein !
Martha Stewart Member
12/27/2010
A great but mild vegetarian soup. I would switch in a sweeter winter squash, like kabocha.
Advertisement
Martha Stewart Member
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
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
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.
Advertisement
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 05/16/2022