Summer Squash Soup with White Beans and Kale

Name: Summer Squash Soup with White Beans and Kale
Prep time: PT15
Cook time: PT14
Total time: PT1514
Ingredients: 1 cup finely chopped leek (white part only); 3 cloves garlic minced; 2 tsp dried Italian seasoning; 6 medium yellow summer squash halved lengthwise and sliced ¼-inch thick (6 cups); 2 15 oz. cans cannellini beans rinsed and drained (3 cups); ½ bunch of kale stemmed and cut into ½-inch strips (2 cups); 2 tbsp lemon juice; ¼ tsp sea salt; Freshly ground black pepper, to taste

This sunny soup is earthy, light, and bright with lots of satisfying textures in a deliciously simple broth. Totally oil-free, this dish highlights the flavors of fresh summer produce and hearty cannellini beans—making it the perfect clean-out-the-pantry recipe. Not a fan of kale? Feel free to substitute spinach, Swiss chard, collard greens, or any other leafy greens you enjoy.

PREP TIME

15 mins

COOK TIME

14 mins

Ingredients

1 cup
finely chopped leek
(white part only)
3 cloves
garlic
minced
2 tsp
dried Italian seasoning
6
medium yellow summer squash
halved lengthwise and sliced ¼-inch thick (6 cups)
2
15 oz. cans cannellini beans
rinsed and drained (3 cups)
½
bunch of kale
stemmed and cut into ½-inch strips (2 cups)
2 tbsp
lemon juice
¼ tsp
sea salt
Freshly ground black pepper, to taste

Instructions

Preheat a large pot or Dutch oven over high until a drop of water sizzles when added. Add leek, garlic, and Italian seasoning. Cook 3 minutes, stirring constantly.
Add squash, beans, kale, and 4 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until squash is tender. Stir in lemon juice, salt, and pepper.

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