My apartment has officially made the transition to fall! Being surrounded by gourds, autumn colors & the scent of pumpkin pie really had me craving a hearty Sunday evening dinner that encompassed all the best flavors of the harvest season. I searched Pinterest up and down, and I found a couple of soups with potential but nothing that screamed, “This Is The One!” at me – so I decided to create my own! With a little inspiration and a lot of work (done by my food processor – not me!), I threw together what turned out to be a definite fall staple at my house!
Note: Although a food processor is not required, it really cuts down on the prep time. With a processor, this can be in the crockpot in just 10 minutes!
- 1 lb chicken tenderloins
- 2 cans cannellini beans
- 1 can diced tomatoes w/ garlic, basil & oregano
- 1 small butternut squash, peeled
- 1/2 yellow onion
- 2 carrots
- 1-2 cups fresh kale (w/out ribs)
- 2 celery stalks
- 2 cloves garlic
- 1 large box chicken broth (32 ounces)
- 1 tablespoon salt (more or less to taste)
- 1/2 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 teaspoons dried thyme
- 1 bay leaf
- Optional: hard grated cheese like asiago & crusty bread
- Place clean chicken tenderloins in bottom of large crockpot; sprinkle with pinch of salt
- Chop butternut squash, carrot, onion, & celery into large chunks that will fit in your food processor. Combine these ingredients & dice in processor; dump into crockpot. (Note: I left out some carrot, butternut squash & onion to chop on my own so I would have some big chunks in my soup as well; this added about 5 minutes).
- Place kale & garlic in food processor & pulse for 20 seconds, until broken down; dump into crockpot.
- Add tomatoes (with juice), beans (drained), chicken broth, herbs & spices; stir ingredients
- Cover crockpot and cook on low 7-8 hours (or high 3-4)
- Serve with fresh Italian cheese such as pecorino or asiago + a fresh loaf of crusty bread like the Rosemary Olive Oil round from La Brea, here.