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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.

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 (50)

(4.52 from 23 votes)
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Anne2 months ago
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I wish people would not rate with stars prior to making a dish. Giving 4 or 5 stars before you’ve made the food makes no sense and throws the valid ratings off.

Danita2 months ago
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I agree with you, Anne, 100%! I’ve never understood why people do this.

Ella2 months ago
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A good, easy summer time soup! I was looking for a new way to use yellow squash, so I used yellow squash and some collard greens I already had cooked. Once I cooked the white beans, everything came together really quickly; I used the cooking liquid from the beans instead of water or stock, and it was the perfect amount. Good by itself, also nice with some chopped fresh tomatoes on top.

Lin2 months ago
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Being a RAW VEGAN, this will be an easy recipe to convert! Thanks 😉

Mary2 months ago
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Top with cubes of svocado! Add organic pasta or rice.

Amanda5 months ago
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Delicious, I substituted the squash for kumara and added stock instead of water.

Louise5 months ago
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I really enjoyed making this as it takes practically no time to prepare. I love how easy and tasty the water based broth is. It is quite filling for a seemingly “light soup”. Next time I make it I may try to add in a chili pepper to give it a little more of a Kick!!

FeFe6 months ago
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Delicious! Added chickpea miso toward the end of cooking.

Linda6 months ago
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Where are the counts for carbs, etc. for this recipes?

valentina begay6 months ago
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im sure this will be fabulous, read some comments as to what was added excellent remarks. I will definitely try.

Jennifer Lacroix6 months ago
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Very bland.

Andrea8 months ago
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I was pleasantly surprised with this recipe, because it is so simple yet tasty. I didn’t have enough squash, so I used just 3 cups and I couldn’t find summer squash (time of year thing), so I used butternut squash.

Otherwise, I stuck to the recipe. I didn’t use a broth or miso as some of the others reviewers said they did and it was honestly a delicious fresh soup without these additions. I suspect you get an entirely different soup if you add these things.

Thanks for a great recipe!

Shelli Heller12 months ago
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Yum

Ann12 months ago
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Easy and delicious soup. Used butter beans instead of cannelini beans. Also used vegetable broth instead of water.
Will make again!

Michelle Zunno11 months ago
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Ann,

I am making this for the 3rd time right now!! I am using butter beans this go-around and thank you for the suggestion!

Michelle Zunno1 year ago
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Made this last night and so excited to get home and eat it. 10 stars!! The miso was a great addition !!! I used chopped spinach and sweet corn as well!! And the lemon was essential. Just gave it some Zing.

Stephanie1 year ago
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This was delicious! I also added Miso paste, a splash of low sodium soy sauce, and just about every veggie I had in the refrigerator. This was truly delicious and I swear it tasted better the next day. Thanks, this was great meal!

Beth12 months ago
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I just made this recipe the other night and made a few changes by adding vegetable broth instead of water and adding mushrooms and celery. The first night it didn’t have a lot of flavor even with the broth but the second night it was absolutely delicious and had lots of flavor! I’d like to add a few red pepper flakes just to give it a little bit of a zing.

Torii1 year ago
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Would be wonderful if you could add calories

Leslie1 year ago
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This is absolutely DELICIOUS! I added liquid smoke and omitted the lemon, and my carnivore husband ate it UP!

Susan Mullori1 year ago
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This soup looks delicious I am going to print the recipe.

Tom Resh1 year ago
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I love this recipe but as usual I made a few additions.

I added Miso paste to enhance the broth as well as Better than Bouillon Veggie Base. Also added sliced mushrooms, bay leaves, and a handful of corkscrew pasta.
I also make a very similar soup that uses Veggie based Beyond or Impossible meat and a can or two of tomatoes.
Enjoy!

Janice1 year ago
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Will try . Looks good.

dee1 year ago
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It would be awesome if the macros were included too!

Lou Nardi1 year ago
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Great soup ideas

Tracie Van Wagoner1 year ago
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Can you also include using dried beans in your recipe instructions in dishes using beans?

Margaret Ristoff1 year ago
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I use vegetable broth and spinach and cook it longer than it says. I also mix the squashes.
My family loves it! I cut a lemon on half and they put as much as they want in.

Michael Kaplan1 year ago
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This was delicious! A small amount of salt and freshly ground pepper once served made it perfect! Will likely make it again. Many thanks!

Melissa Aguayo1 year ago
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I’ve made this a few times, and added chopped crimini mushrooms, veggie broth, bay leaves, and a little arrowroot powder to add thickness. Everyone loves it! It’s clean, light, and so flavorful.

Judy2 months ago
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How can I print just the recipe? I don’t need a color-backed recipe for 13 other pages. When I click on print the recipe, this is what I get. What am I doing wrong?

Gosia1 year ago
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Delightful summer soup, easy and quick to make. I used juice of 2 lemons but I also zested them right into the pot before juicing . Makes it even more summery!

Susan1 year ago
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I do not like squash so could I add another veg instead with the white bean and kale? Could I use potatoes? Thanks

Stephanie Schultz1 year ago
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Appreciate this site

Carmel1 year ago
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The goal is to cook a meal in 30 minutes or less!

Pam Schwartz1 year ago
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Just made this. Added spelt rotini and a bit of fresh hot green pepper. Delish!

Diana1 year ago
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I’m going to make this for dinner, but using No Chicken Broth and a few bay leaves. It sound light and healthy! Can’t wait.:)

Joyce1 year ago
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I just made this. It was easy, quick and full of flavor. Thank you for sharing this recipe.

Sue1 year ago
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Delicious and good to have such a tasty and nutritious fat-free option.

Stephanie1 year ago
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I think I’ll use vegetable stock instead of water but otherwise this sounds delightful

Amber2 years ago
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While I understand your frustration, they don’t need to include how to cook dry beans in this recipe. That can be learned elsewhere. Any recipe that calls for beans can be from either and shouldn’t need stated. It’s up to the person cooking it to decide what process the bean was originally cooked before proceeding with the recipe.

Nancy Johnson-Cramer2 months ago
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Lets take the perspective of a New-be:
I like all the information about cooking beans. Cooking beans is not a given skill in the standard American diet and those just beginning on the plant based journey need the support of coaching.

Those of us who are seasoned cooks can just skim down. We need to support and encourage the baby beginners in the art of making good beans. Lets keep giving them a helping hand.

Nessie2 years ago
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Do I have to change anything if I use dried minced garlic instead of fresh?

Rosie2 years ago
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Has anyone tried substituting spinach for the kale?

Kathleen Sherman1 year ago
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Yes, I used fresh spinach instead of kale. Sliced it into strips and it tasted great.

Cori T.2 years ago
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Thank you for this recipe it was great! So easy. I left out the kale and put spinach in right before serving.

Carole2 years ago
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Great recipes

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

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

Susan Divine2 years 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 Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects 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 and follow her on Instagram for more.

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