Spiced Pork, Squash & White Bean Soup

with Lacinato Kale & Sage-Walnut Pesto

30 MIN

2 Servings

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From the Test Kitchen

Pesto is traditionally made with pine nuts and basil, but there are countless ways to customize this herbaceous sauce. Here, in honor of Thanksgiving, we’re making it with velvety sage and crunchy walnuts—two classic ingredients of America’s favorite culinary holiday. And to thicken our savory pork and cannellini bean soup, we’re using a special trick. Smashing some of the cooked squash against the side of the pan adds rich texture and brings the flavors of the dish together.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

10 oz Ground Pork
1¼ cups Cannellini Beans
3 cloves Garlic
2 oz Lacinato Kale
1 Butternut Squash
1 Lemon
1 Red Onion
1 bunch Sage
1 Tbsp Walnuts
⅓ cup Grated Parmesan Cheese
2 Tbsps Squash Soup Spice Blend (All-Purpose Flour, Ras El Hanout, Ground Turmeric, Ground Nutmeg & Ground Cardamom)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard both ends of the squash; peel the squash. Separate the neck and bulb of the squash; halve the bulb lengthwise, then remove and discard the pulp and seeds. Small dice the squash. Peel and small dice the onion. Peel and mince the garlic. Remove and discard the kale stems; thinly slice the leaves. Drain and rinse the beans. Quarter and deseed the lemon. Pick the sage leaves off the stems; discard the stems and finely chop the leaves. Finely chop the walnuts.

2 Start the soup:

In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly tender. Add the onion and garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.

3 Add the pork:

Add the ground pork to the pan of vegetables; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned and cooked through. Add the spice blend; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant and thoroughly combined.

4 Finish the soup:

Add the kale to the pan of vegetables and pork; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Add the beans and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and simmer, stirring occasionally, 6 to 8 minutes, or until thickened and slightly reduced in volume. Using a fork, mash about ¼ of the cooked squash against the sides or bottom of the pan; stir to incorporate. Turn off the heat. Stir in the juice of 2 lemon wedges. Season with salt and pepper to taste.

5 Make the pesto:

While the soup simmers, in a small bowl, combine the sage, walnuts, cheese and the juice of the remaining lemon wedges; slowly stir in enough olive oil to create a rough paste. Season with salt and pepper to taste.