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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 (36)

(4.65 from 17 votes)
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Shelli Heller2 months ago
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Yum

Ann2 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 Zunno3 weeks 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 Zunno3 months 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.

Stephanie3 months 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!

Beth2 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.

Torii4 months ago
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Would be wonderful if you could add calories

Leslie4 months 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 Mullori4 months ago
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This soup looks delicious I am going to print the recipe.

Tom Resh4 months 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!

Janice3 months ago
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Will try . Looks good.

dee4 months ago
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It would be awesome if the macros were included too!

Lou Nardi4 months ago
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Great soup ideas

Tracie Van Wagoner4 months ago
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Can you also include using dried beans in your recipe instructions in dishes using beans?

Margaret Ristoff3 months 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 Kaplan5 months 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 Aguayo5 months 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.

Gosia5 months 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!

Susan4 months 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 Schultz5 months ago
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Appreciate this site

Carmel5 months ago
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The goal is to cook a meal in 30 minutes or less!

Pam Schwartz2 months ago
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Just made this. Added spelt rotini and a bit of fresh hot green pepper. Delish!

Diana6 months 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.:)

Joyce7 months ago
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I just made this. It was easy, quick and full of flavor. Thank you for sharing this recipe.

Sue7 months ago
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Delicious and good to have such a tasty and nutritious fat-free option.

Stephanie7 months ago
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I think I’ll use vegetable stock instead of water but otherwise this sounds delightful

Amber10 months 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.

Nessie1 year ago
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Do I have to change anything if I use dried minced garlic instead of fresh?

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

Kathleen Sherman4 months ago
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Yes, I used fresh spinach instead of kale. Sliced it into strips and it tasted great.

Cori T.9 months 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.

Carole1 year ago
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Great recipes

KAREN SIDLER1 year ago
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these receipes sound so good. I’m changing my diet today!!!!

Stephanie1 year ago
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I’m thinking maybe using low sodium vegetable stock would be good too.

Susan Divine1 year 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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