Winter is here and with its transition I tend to shy away from cold, refreshing smoothies and find myself craving hearty soups and tea. Soups are a staple favorite of mine because the extras freeze well and come in handy during late work nights or lazy Sundays. Don’t get me wrong, I love broths and thin soups but nothing truly satisfies me like a dense, full-bodied soup overflowing with seasonal and flavorful ingredients. This soup has everything you need to get you through these cold winter months. The beans are a great source of protein, the kale, radish, winter squash and red potatoes are packed with vitamin C, the garlic has major medicinal properties and the carrots are rich in many vitamins and antioxidants. If you are sick or simply wanting to prevent illness this winter, this soup is for you.
Having great kitchenware to enjoy this soup on the couch or in bed doesn’t hurt either. Bering’s Hardware here in Houston has always been a place I love to shop for my home, meaningful wedding gifts, baby showers and baptism’s. Bering’s Hardware literally is my one stop shop and for many others here in town. I seriously cannot get enough of these adorable Juliska Le Panier Berry Bowls; the second I saw them in the store I knew this soup would be the perfect fit. Add in this versatile Vesta large cheese board, a Karen Lee Ballard Droplet Napkin and Bistro soup spoons and your table is set.
2 tbsp olive oil
5 carrots, sliced
1 white onion, diced
6 cloves of garlic, minced
2 cups butternut or acorn squash, peeled and diced
1 cup yellow squash or zucchini
2 cups red potatoes, diced
6 cups vegetable broth
1 can (15 oz) fire roasted diced tomatoes
1 tbsp tomato paste
¼ cup fresh parsley, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh thyme, chopped
3 sprigs rosemary, finely chopped
1 tsp salt
¼ tsp pepper
¼ tsp red pepper flakes
2 cans (15 oz) kidney beans
4 cups chopped Lacinato kale
1 box (8oz) gluten-free pasta shells, cooked according to package directions
Garnish with slices of radish and kale
Heat a large stock pot to medium and add the avocado oil. When heated, add carrots and onion. Stir and sauté until softened, about 5 minutes.
Add minced garlic, stir and cook for 2 minutes.
Add both diced squash and potatoes, stir and cook for a minute or two. Add tomato sauce and fire-roasted tomatoes, stir to coat. Add vegetable broth, salt, pepper and herbs and bring to a boil. Reduce heat, cover and let simmer about 40 minutes, or until vegetables are mostly softened.
Add drained and rinsed kidney beans and kale. Stir and let simmer for additional 10-15 minutes. Add cooked pasta before serving. Enjoy!
This post is sponsored by Bering’s Hardware..
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