This soup is nourishing, hearty, warm, comforting, and packed full of fall veggies and leafy greens. (Side note: it's really good for keeping up that precious immune system.)
15ozgreat northern beansdrained and rinsed--Cannellini beans and Navy beans also work.
2cupscoarsely chopped kaleRemove the stems before chopping. Baby spinach also works in this recipe.
1lemonjuiced
Instructions
Heat the olive oil in a Dutch oven, or soup pot, over medium-high heat.
Add the onion, and saute until translucent, about 5 minutes. Add the garlic, and saute for 1 more minute.
Add the red pepper flakes, bay leaf, thyme sprigs, sweet potatoes, butternut squash, potatoes, and carrots. Stir to combine.
Add the broth, salt, and pepper. Bring the broth to a boil, and then reduce the heat and cover the pot, letting the broth simmer until the vegetables are soft, about 20 minutes.
Add the beans, kale, and lemon juice. Stir to combine. Simmer the soup, uncovered, until the kale is wilted and the beans are warmed through, about 10 minutes.
Carefully discard the thyme sprigs and bay leaf. Serve hot, garnished with extra fresh thyme (if desired).