- 1 Tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 1 large leek, sliced into ½″ rings, washed well to remove any sand and drained in a colander
- 2 cloves garlic, chopped
- 3 Tablespoons tomato paste
- 1½ cups cooked white beans, rinsed (one 15 ounces can or homemade from dry beans)
- 1 (28 ounce) can diced tomatoes
- 6-8 cups vegetable or chicken broth, or water
- 2 sprigs fresh thyme
- 2 cups diced butternut squash
- 4-5 kale leaves, ribs removed, roughly chopped
- salt and freshly ground black pepper, to taste
- Heat oil in a soup pot. Add the onion and cook, stirring often, until the onions start to soften. Add the carrots, celery, and leeks. Continue cooking, stirring often, for about 5 minutes. Add the garlic and cook for another 30 seconds, being careful not to let it burn.
- Next add the tomato paste and stir well. Let cook for 30 seconds then add beans, diced tomatoes, broth, thyme, and butternut squash. Add salt and fresh ground black pepper, to taste. (It might not need much salt if the broth is salted). Bring to a simmer and let cook for about 15-20 minutes, or until the squash is tender.
- Add the chopped kale and let cook for another 5-10 minutes. Taste and add more salt and pepper, if needed.
- Ladle into bowls and serve hot with warm rolls.
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: firstname.lastname@example.org