MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hearty Kale, Squash & Bean Soup
 Categories: Squash, Vegetabes, Beans, Pork, Greens
      Yield: 4 Servings

      2 lb Winter squash; peeled, in
           - 1/2" cubes
           Salt & pepper
           Extra-virgin olive oil
      1 lg Leek; white & light green
           - parts in small dice
      2 md Onions; in small dice
    1/2 lb Semi-dry Spanish chorizo or
           - smoked kielbasa; in thin
           - coins
      3 cl Garlic; minced
    1/4 ts Red-pepper flakes
      3 c  Cooked cannellini beans
      8 c  Water, bean broth or
           - vegetable stock; more as
           - needed
      1 lb Kale, mustard greens or beet
           - greens; tough stems
           - removed, leaves blanched
           - briefly, squeezed dry, cut
           - in 1/2" ribbons

  Set the oven @ 400°F/205°C.

  Put the squash cubes on a baking sheet, season with salt and
  pepper, and coat lightly with olive oil. Roast until tender and
  lightly caramelized, about 20 minutes. Set aside.

  Meanwhile, in a heavy soup pot, heat 2 tb oil over medium-high. Add
  leeks, salt lightly, and let cook, stirring, for about 5 minutes,
  until softened but still bright green. Remove leeks and set aside
  to stir into soup later.

  Add a little more oil to the pot, then add the onions. Season with
  salt and cook until softened, about 5 minutes. Add the chorizo,
  garlic, and red-pepper flakes, and cook for 2 minutes. Add cooked
  beans and 8 cups water, bean broth or vegetable stock, bring to a
  simmer, and cook gently for about 30 minutes. Taste and correct
  seasoning.

  Gently stir in the cooked squash, kale and reserved leeks, and cook
  for 10 minutes more on low heat. Add a little more broth or water
  if the potage seems too thick. Check seasoning and adjust as needed.

  To serve, ladle into bowls. Finish with a drizzle of olive oil.

  Recipe by David Tanis

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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