Collected by Debra Stoleroff

I’ve eaten beans forever – red, kidney and black beans but not until this year have I cooked with white beans. Now I can’t get enough of them. Canelli and Great Northern are my go-to white beans. 

I first tasted a more delicious version of this soup at a potluck. It was so good, I had to try to recreate it. I’ve mushed a few recipes to try to replicate the potluck dish. This, too, is delicious, but I have to say, not as delicious as the version I tasted at the potluck. BUT, it is now one of my go-to winter soups. 

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 1 large yellow onion, finely chopped
• 2 – 4 celery ribs, finely chopped
• 5 medium – large garlic cloves, minced
• 1/2 tsp. chili flakes
• 1 lb. peeled and cubed delicata or butternut squash
• 8 thyme sprigs or 2 teaspoons of thyme
• 1 (15 oz.) can Great Northern Beans (or Canelli beans), rinsed and drained (or chickpeas)
• 4 cups stemmed and roughly chopped lacinato kale
• 4 cups lower-sodium vegetable or chicken broth
• 2 1/2 cups water
• 3/4 tsp. smoked paprika
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/3 cup grated Parmesan cheese, plus more for garnish
• 1 to 2 Tbsp. finely chopped fresh parsley
• Toasted pumpkin seeds for garnish (optional)

Preparation

1. Heat oil in a large soup pot or Dutch oven over medium heat. Once hot, add onions, garlic and celery; cook 8 minutes, until soft. 
2. Stir in chili flakes, squash, and thyme sprigs; cook 4 to 5 minutes, until aromatic. 
3. Add white beans, kale, broth, water, smoked paprika, salt, and pepper; increase heat to bring soup to a boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes, or until squash is tender. 
4. Remove thyme sprigs, and stir in parsley and Parmesan. Taste and adjust seasonings as needed. 
5. Ladle soup into bowls and garnish with toasted pumpkin seeds and additional Parmesan cheese, if desired. 

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