Vegetable Soup

2 Tbsp. olive oil

3 medium carrots, cut into medium dice

 

1 large yellow onion, cut into medium dice

 

2 medium cloves garlic, minced

 

2 cups 1/2-inch-cubed peeled butternut squash (about half a 2-lb.

 squash)

 

1/4 tsp. ground allspice

 

Pinch crushed chilies or cayenne, more to taste

 

Kosher salt and pepper, to taste

 

1 quart (4 cups) low-salt chicken broth

 

1 14.5-oz. can diced tomatoes

4 sprigs fresh thyme

 

2 cups lightly packed, coarsely chopped kale (alternately, chard or spinach)

 

1 cup canned chickpeas, cannellini beans or mixed beans (I like to use mixed, myself)

 

Optional:

 

 Garnish with shaved Parmesan or Pecorino

Heat oil in a large soup pot over medium-high heat.

 

 Add the carrots and onion and cook until they begin to soften, stirring often, about 5 minutes.

 

Add in the garlic and cook stirring for 1 minute.

 

 Add the squash, allspice, chilies, and 1 tsp.

 

 salt and stir well to combine.

 

 Add the broth, tomatoes and their juice, and thyme.

 

Bring the soup to a boil and then reduce the heat to medium and cover the pot. Allow to simmer for 10 minutes.

 

 Add the kale and the chickpeas (or beans) and cook, uncovered, until the vegetables are tender and the kale has wilted, about 10 minutes.

 

Discard the fresh thyme. Taste and season with more salt and pepper, if necessary.

 

 Garnish with shaved Parmesan or Pecorino cheese, if desired.

Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Number of servings (yield): 4