Lunch / Dinner
Rainbow Chard & Kabocha Pumpkin Bean Soup
When cooler weather hits, so does soup season. One look at the Rainbow Chard & Kabocha Pumpkin Bean Soup from Asha Gomez's I Cook in Color, and instantly you’re envisioning fall (or at least we did!). Loaded with beans, chard, and pumpkin, this soup combines so many of our favorite seasonal ingredients into one delicious pot of yum.
Test Kitchen Tips
Adding the rainbow chard off heat allows the residual heat to wilt the greens, while the stems will retain a little crunch.
When making this soup, be sure not to overcook the beans — mushy beans are not ideal here.
Heat oil in a large Dutch oven over medium.
Add thyme, cardamom, white pepper, and salt; mix well. Add tomatoes; cook until they break down, 5 minutes. Add broth and bring to a boil.
Reduce heat, add beans and pumpkin, mix well, and cook until tender, 20 minutes.
Off heat, add rainbow chard and mix well; serve immediately.
Per 1/8th serving
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 1167mg 48%
Carbs 23g 7%
*Percent Daily Values are based on a 2,000 calorie diet.