RECIPE: Autum kale soup from Mississippi Market

Autumn Kale Soup
A filling main dish from Mississippi Market Co-op  for fall that's gluten-free, vegetarian and vegan. Serves six. 


2 Tbsp extra virgin olive oil
1 onion, chopped
3 carrots, chopped
2 celery stalks, chopped
2 cups butternut squash, chopped
1 red or green pepper, chopped
5 cloves garlic, minced
1/2 tsp dried thyme
1 can diced tomatoes
4 cups vegetable broth
1 tsp salt, to taste
2 bay leaves
1 pinch red pepper flakes
1 tsp fresh ground pepper, to taste
1 15 oz can great northern beans, rinsed and drained
2 cups fresh kale, tough ribs removed and chopped


1. Warm the olive oil in a large Dutch oven or pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, zucchini, squash, bell pepper and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the great northern beans and the chopped kale. Continue simmering for 10-15 minutes, until the greens have softened to your liking.