from Main Course Vegetarian Pleasures by Jeanne Lemlin
serves 8 as a main course
¼ cup olive oil
2 medium onions, finely diced
4 garlic cloves, minced
2 large parsnips, thinly sliced
2 carrots, thinly sliced
1 tiny (1 pound) winter squash (butternut, acorn, or delecata)
12 cups vegetable stock
2 medium potatoes, cut into ½ inch dice
½ teaspoon dried thyme
1 teaspoon salt
Generous seasoning of freshly ground pepper
½ pound fresh kale (weight with stems), torn into tiny pieces (about 4 cups)
1 16 – oz Great Northern (small white) beans, drained and rinsed
Combine the oil, onions, and garlic in a large stockpot. Cook over medium-high heat for 5 minutes, stirring often. Stir in the parsnips, carrots, and squash and sauté, stirring often, until the vegetables begin to brown, about 15 minutes. This step adds depth to the soup’s flavor, so be certain not to skip it.
Stir in the stock, potatoes, thyme, salt, and pepper and bring the soup to a boil. Reduce to a simmer and cook about 45 minutes, or until the vegetables are tender. Stir in the kale and beans and cook about 10 more minutes, or until the kale is tender. Remove about 3 cups of the soup and purée it in a blender or food processor. Return to the pot and stir to blend.