Week 24 One Straw Farm CSA continues the onslaught of seasonal produce with cilantro, butternut squash, fennel, cabbage, spinach, green peppers, chard, cauliflower, purple potatoes, and collard greens. This week’s recipe throws ’em all together, the point being that this hearty soup comprises what’s currently growing because those flavors naturally go together. Though traditionally made with kale, chard is a logical substitute (and looks very pretty with all the other bright colors). This recipe also readily doubles if you’re feeding a crowd.
Tuscan Bean Soup
Ready in 1 hour (including prep); serves 4–6
- 1 can cannellini beans, soaked overnight
- 2 medium carrots, roughly chopped
- 1 rib celery, roughly chopped
- 1⁄2 yellow onion, roughly chopped
- 3⁄4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 10 oz. squash, such as butternut, peeled and cut into 1⁄2″ cubes (about 2 cups)
- 4 large kale or chard leaves, stemmed and chopped
- 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 tsp. crushed fennel seeds
- Bread, optional
Heat 2 tbsp. oil in a 5-qt. pot over medium heat. Add minced garlic and cook, stirring often, until soft, about 3 minutes. Add onion and cook until soft, about 5 minutes.
Add beans, carrots, squash, greens, potato, and 1 cup water. Season with salt and pepper, bring to a boil, and reduce heat to medium-low; cook, covered, until the vegetables are tender, about 20 minutes.
Stir in the crushed fennel seeds. Meanwhile, toast the bread (if desired) and drizzle with oil. To serve, place 1 to 2 pieces toasted bread in the bottom of soup bowls and ladle soup over the top.