CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668bbeda   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hearty Kale, Squash & Bean Soup   
    Categories: Squash, Vegetabes, Beans, Pork, Greens   
         Yield: 5 servings   
       
         2 lb Winter squash; peeled, in   
              - 1/2" cubes   
              Salt & pepper   
              Extra-virgin olive oil   
         1 lg Leek; white & light green   
              - parts in small dice   
         2 md Onions; in small dice   
       1/2 lb Semi-dry Spanish chorizo or   
              - smoked kielbasa; in thin   
              - coins   
         3 cl Garlic; minced   
       1/4 ts Red-pepper flakes   
         3 c  Cooked cannellini beans   
         8 c  Water, bean broth or   
              - vegetable stock; more as   
              - needed   
         1 lb Kale, mustard greens or beet   
              - greens; tough stems   
              - removed, leaves blanched   
              - briefly, squeezed dry, cut   
              - in 1/2" ribbons   
       
     Set the oven @ 400ºF/205ºC.   
        
     Put the squash cubes on a baking sheet, season with salt   
     and pepper, and coat lightly with olive oil. Roast until   
     tender and lightly caramelized, about 20 minutes. Set   
     aside.   
        
     Meanwhile, in a heavy soup pot, heat 2 tablespoons oil   
     over medium-high. Add leeks, salt lightly and let cook,   
     stirring, for about 5 minutes, until softened but still   
     bright green. Remove leeks and set aside to stir into   
     soup later.   
        
     Add a little more oil to the pot, then add the onions.   
     Season with salt and cook until softened, about 5   
     minutes. Add the chorizo, garlic and red-pepper flakes,   
     and cook for 2 minutes. Add cooked beans and 8 cups   
     water, bean broth or vegetable stock, bring to a simmer,   
     and cook gently for about 30 minutes. Taste and correct   
     seasoning.   
        
     Gently stir in the cooked squash, kale and reserved   
     leeks, and cook for 10 minutes more on low heat. Add a   
     little more broth or water if the potage seems too   
     thick. Check seasoning and adjust as needed.   
        
     To serve, ladle into bowls. Finish with a drizzle of   
     olive oil.   
        
     By: David Tanis   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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