Summer Squash Soup with White Beans and Kale

Name: Summer Squash Soup with White Beans and Kale
Total time: 30 min
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

www.forksoverknives.com

This summer squash soup highlights fresh veggies, hearty beans, and a deliciously simple broth. Add it to your recipe rotation!

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Cooking tools:

Dutch oven
Pepper mill
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Colander
Can opener
Wooden spoon
Mixing bowl
Paring knife

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