A hearty, farm-inspired soup made with Alstede Fresh dried white beans and some of the best flavors of the October harvest.
Serves 6–8
Ingredients
- 1½ cups Alstede Fresh dried white beans, rinsed and picked over
- 2 tablespoons extra-virgin olive oil
- 1 medium Alstede Fresh onion, diced
- 2 Alstede Fresh carrots, diced
- 1 Alstede Fresh leek, white and light-green parts only, sliced and well rinsed
- 2 cloves Alstede Fresh garlic, minced
- 2 cups peeled and cubed Alstede Fresh winter squash such as butternut, honeynut, or acorn
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
- ½ teaspoon dried sage, or 1 teaspoon fresh chopped sage
- ½ teaspoon crushed red pepper, optional
- 6 cups vegetable or chicken broth
- 1 bay leaf, remove before serving
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 3 packed cups washed & chopped Alstede Fresh kale
- 1 tablespoon apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 1–2 tablespoons grated Parmesan, optional
Directions
1. Cook the beans.
Place the dried beans in a large pot and cover with several inches of water. Bring to a boil, then reduce heat and simmer until tender, about 60–90 minutes, depending on the beans. Drain and set aside.
Shortcut: Soak the beans overnight before cooking to reduce the cooking time.
2. Build the harvest base.
Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and leek. Cook for 6–8 minutes, stirring occasionally, until softened. Add garlic, thyme, sage, and crushed red pepper and cook for another minute.
3. Add the fall vegetables.
Stir in the winter squash and cooked white beans. Add broth, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
4. Make it naturally creamy.
Use the back of a wooden spoon or potato masher to lightly crush some of the beans and squash directly in the pot. This thickens the soup while leaving plenty of whole beans and vegetables for a hearty, rustic texture. (If preferred, remove several ladles of soup into your blender, blend up, and return to the pot. Do this before adding the greens)
5. Add the greens.
Stir in the chopped kale and simmer for 5–7 minutes, just until tender and bright green.
6. Finish with a little brightness.
Remove the bay leaf. Stir in the apple cider vinegar and fresh parsley. Taste and adjust the salt and pepper as needed.
Ladle into bowls and finish with a drizzle of olive oil and a sprinkle of Parmesan, if desired. Serve with crusty bread for a simple farm-to-table meal.
Farm Fresh Tip: Dried white beans bring a creamy, hearty texture, while winter squash adds natural sweetness, and kale, carrots, and leeks bring the flavors of the fall harvest together. Make a big pot and enjoy it the next day; the flavors deepen as the soup rests. It also freezes beautifully.
