Warm the chilly evenings and make good use of the last of the farm’s produce with this hearty soup. Adapted from Epicurious.com. Appeared in Stone Soup on October 9, 2006.
2 Tbs vegetable oil
2 ½ cups potatoes, peeled and cubed
1 medium onion chopped
1 tsp dried oregano
2 garlic cloves, minced
salt and pepper to taste
2 ½ cups buttercup or other winter squash
6 cups water
2 stalks celery, diced
4 cups greens (kale, collards, spinach) chopped
2 carrots, scraped and diced
1 ½ cups canned cannellini or kidney beans, drained
1 ½ cups diced, canned tomatoes (optional)
Cut squash in half, remove seeds, then peel and cut flesh into cubes.
Heat oil in a large pot over medium heat. Add onions and sauté about 5 minutes, and then add garlic and sauté, stirring constantly, about 1 minute more. Add remaining vegetables, seasonings, and water, and cook until potatoes and squash are almost done, about 10-20 minutes. Add greens, beans, and tomatoes simmer about 5 minutes more, until greens are tender and beans are hot.
Taste and adjust seasonings. About 6-8 servings.
