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Summer Squash Soup with White Beans & Kale

This light and delicious soup tastes like summer in a bowl. Loaded with nutrients and quick and easy to prepare, it's the perfect meal to whip up on a busy day. Since summer squash is in season right now, this bowl-o-goodness is super cost effective as well.

Squash can be a genetically modified crop so be sure to always buy this veggie organic, to be sure it is GMO free.

This recipe is not my own, it was adopted from the Forks over Knives magazine, which I highly recommend for anyone trying to eat a more plant based diet.



1 cup finely chopped leek or onion

3 cloves minced garlic

2 tsp Italian seasoning

6 medium yellow summer squash (I added a zuccini too), halved lengthwise and sliced 1/4inch thick (6 cups)

2 150z cans cannellini beans, rinsed and drained

2 cups kale

2 Tbsp lemon juice

1/4 tsp sea salt

Cracked pepper to taste


1. Preheat a large pot over high. Add leek or onion, garlic, and Italian seasoning. Saute 3 minutes, stirring frequently.

2. Add squash ,beans, kale, and 4 cups water. Bring to boil. Reduce heat and simmer uncovered 10-15 minutes until squash is tender.

3. Stir in lemon juice, salt, and pepper, and serve.

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