Last month, I came home from chilly, rainy Chicago with a sore throat, a cold, and a mad craving for soup. I’ve been trying all kinds of new soup recipes since then, but this one really hit the spot. It’s made with hearty cannelini beans, butternut squash, mushrooms, tomatoes, herbs, and a little kale wilted in at the end.
It’s the perfect “cozy up on the sofa and start a new TV show” (we just started Stranger Things) kind of soup. Also, the leftovers are great reheated for lunch the next day.
This post is in partnership with Randalls and Albertsons for their O Organics® line of groceries. For this recipe, I used O Organics vegetable broth, beans, tomatoes, spices, and herbs. What I love about their products is that they are made of quality organic ingredients at very reasonable prices.
If you don’t live in Austin, O Organics products are available at the Albertsons family of stores across the country, including Safeway, Vons, Jewel-Osco, Shaw’s, ACME Markets, Tom Thumb, Pavilions and Star Market.
Aside from visiting my family in Chi town (my hometown), I was in Chicago for a few days attending a really fun Organic for All event that O Organics put on at Kendall College. Here’s a little behind the scenes look of what went on.
I spent the day with some of my favorite blogger friends (Ashlae from Oh Lady Cakes, Irvin from Eat the Love, Nik from A Brown Table). Here’s a photo of a photo of a photo of a photo of our us trying to style and shoot oatmeal jars breakfast before we eventually ate them.
After breakfast, we watched a lovely cooking demo by Annessa Chumbley, RD – her oat flour peanut butter pancakes are to DIE for…
Next, we were on our own to cook up anything we wanted in Kendall College’s professional kitchen. I made a delicious potato, pepper hash with lemon & thyme along with my friend Jane (a Taste of Koko) and Ashley from Edible Perspective.
And now for the soup recipe!
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cups (¼” diced) butternut squash
- 2 celery ribs, diced
- 8 ounces cremini mushrooms, chopped
- 3 garlic cloves, minced
- 2 fresh bay leaves
- 5 fresh sage leaves, chopped
- 2 teaspoons Herbes de Provence
- ¼ cup dry white wine
- 4 cups O Organics Vegetable Broth
- 1 (14-ounce) can O Organics Diced Tomatoes
- 1 (14-ounce) can O Organics Cannellini Beans
- 6 fresh thyme sprigs (bundled and tied with string)
- 2 teaspoons balsamic vinegar
- 4 to 5 kale leaves, chopped
- pecorino cheese, optional, for serving
- toasted baguette, optional, for serving
- Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about 5-8 minutes.
- Add the butternut squash and celery and stir.
- Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about 8-10 minutes.
- Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
- Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasonings.
- Serve with pecorino cheese and toasted baguette if desired.
To make it gluten free: skip the bread.
Thank you to Randalls and Albertsons for sponsoring this post. I had the opportunity to work with a vast selection of O Organics products, but check your local Albertsons family store to see what’s available in your area.