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  • Prep-time: / Ready In:
  • Makes 6 cups

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.

Summer Squash Soup with White Beans and Kale in a white bowl

Ingredients

  • 1 cup finely chopped leek (white part only)
  • 3 cloves garlic, minced
  • 2 teaspoons 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 of a bunch kale, stemmed and cut into ½-inch strips (2 cups)
  • 2 tablespoons lemon juice
  • ¼ teaspoon sea salt
  • Freshly ground black pepper, to taste

Instructions

  1. 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.
  2. 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.

Comments (9)

(4.5 from 2 votes)
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Nessie5 hours ago
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Do I have to change anything if I use dried minced garlic instead of fresh?

BB1 week ago
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Mmmm BPA (or whatever other plasticizer is used in place of BPA in can linings.
[plas·ti·ciz·er/ˈplastəˌsīzər/ noun –– a substance (typically a solvent) added to a synthetic resin to produce or promote plasticity and flexibility and to reduce brittleness]

It’s entirely invalid of you to not at least include directions to cook beans from scratch, especially in an Instant Pot or similar countertop pressure cooker,giving good reasons to do them that way. (Price, speed, better taste and health.) And even if you insist on doing them on the stove or in the oven? Low maintenance, the house smells great, and they taste even better!

Canned beans may be better than no beans, but they are NOT better than beans you cook from dry. They are MUCH WORSE You know this. Why don’t you SAY it?

Grrrrr!

Rosie1 week ago
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Has anyone tried substituting spinach for the kale?

Carole2 weeks ago
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Great recipes

Sherry2 weeks ago
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Delicious recipe!
I substituted onions & garbanzo beans, and I had a little zucchini frozen with my squash. I used low sodium bone broth instead of water.

John1 week ago
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Bone broth? REALLY???

KAREN SIDLER2 weeks ago
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these receipes sound so good. I’m changing my diet today!!!!

Stephanie2 weeks ago
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I’m thinking maybe using low sodium vegetable stock would be good too.

Susan Divine2 weeks ago
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This sounds so simple and delicious for a quick summer meal! I’ll be serving this up for dinner tonight!

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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