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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 (27)

(4.6 from 10 votes)
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Torii1 day ago
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Would be wonderful if you could add calories

Leslie1 day 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 day ago
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This soup looks delicious I am going to print the recipe.

Tom Resh3 days 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!

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

Lou Nardi1 week ago
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Great soup ideas

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

Michael Kaplan4 weeks 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 Aguayo4 weeks 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.

Gosia4 weeks 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 week 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 month ago
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Appreciate this site

Diana3 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.:)

Joyce3 months ago
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I just made this. It was easy, quick and full of flavor. Thank you for sharing this recipe.

Sue3 months ago
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Delicious and good to have such a tasty and nutritious fat-free option.

Stephanie3 months ago
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I think I’ll use vegetable stock instead of water but otherwise this sounds delightful

Nessie11 months ago
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Do I have to change anything if I use dried minced garlic instead of fresh?

Rosie11 months ago
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Has anyone tried substituting spinach for the kale?

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

Cori T.5 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.

Carole11 months ago
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Great recipes

KAREN SIDLER11 months ago
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these receipes sound so good. I’m changing my diet today!!!!

Stephanie11 months ago
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I’m thinking maybe using low sodium vegetable stock would be good too.

Susan Divine11 months 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 vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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