Recipe by ratherbeswimmin'
Top Review by Polar Bear
For the same reason as Roosie stated in her review, the ingredients of this recipe are all good, but this Moosewood/Mollie Katzen recipe tastes bland. One needs to add 2 cups chicken or beef broth. When we did this, at first we didnt want to alter anything in such a good-looking low fat soup, but sadly without the addition of broth, it was very bland and we followed everything as is, including cooking time. :( The cooking time alone (10 minutes for celery, potatoes, squash, etc. ) seems short of producing any good-tasting vegetable soup taste. When cooking time is extended, the taste of crushed squash becomes a little sweet but still, without the addition of broth, it has no ooomph to it. I decided to make broth at the last minute just to have some sort of taste or the family wont eat it at all and I had walked a long distance to get squash during this winter day with temperature at 4°C. :(( After I added broth, it tasted very okay.
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 2 1⁄2 cups peeled and cubed winter squash (I have used acorn, butternut and buttercup)
- 2 stalks celery, diced
- 1⁄2 cup peeled and diced carrot
- 2 1⁄2 cups cubed potatoes
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1⁄2 teaspoon pepper
- 6 cups vegetable broth (or water)
- 4 cups chopped kale
- 1 (15 ounce) can cannellini beans, drained
Directions See How It's Made
- Heat the oil in a big pot over medium heat.
- Add the onions and garlic; stir and saute for 5 minutes.
- Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
- Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
- Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
- Serve immediately.