Seasonal local food recipe No.262 – Frank’s squash, kale and bean soup


The original inspiration for this soup was in a newspaper or magazine, long since lost.  This is my husband’s version where he puts in whatever squash we have together with whatever greens are around: kale, cavalo nero and chard have all been used at some point.

Serves 4

Preparation time: 20 mins
Cooking time: 30-40 minutes

2 Tbs olive oil
1 onion, peeled and chopped
2 cloves garlic, finely chopped
1 tsp smoked paprika
1 squash, peeled, seeds removed and diced
500 ml stock
1 can cannelini beans, drained
1 large handful of kale, torn into small pieces

Heat the olive oil in a large pan, add the onion and garlic and fry gently until the onion has softened.  Add the squash with the smoked paprika and coat in the oil before adding the stock and the cannelini beans.  Simmer until the squash is cooked.  At this point you can mash the soup slightly to make it thicker if you so wish.  Add the kale and simmer until cooked.  Season to taste and serve.

Follow us on FacebookFollow us on XFollow us on InstagramFollow us on Threads
Cornwall Development CompanyLeaderDEFRA
Okay, thank you
This website uses cookies, to read our privacy policy please click here.