Soup Recipe to Help You Feel Well

Soup Recipe to Help You Feel Well

Brothy Beans With Kimchi and Squash

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

INGREDIENTS

1 acorn squash (about 1¼ lb.), halved, seeds removed, cut lengthwise into 1″-thick wedges
1 medium onion, thinly sliced
6 garlic cloves, thinly sliced
1 3″ piece ginger, peeled, thinly sliced
2 cups chopped Napa cabbage kimchi with liquid
2 Tbsp. gochujang (Korean hot pepper paste)
6 cups chicken stock or low-sodium chicken broth
Kosher salt
2 15.5-oz. cans butter or cannellini (white kidney) beans, rinsed
2 scallions, thinly sliced
4 large egg yolks*

RECIPE PREPARATION

Combine squash, onion, garlic, ginger, kimchi and liquid, gochujang, and stock in a medium pot; season lightly with salt. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently, stirring occasionally, until squash is almost tender, 20–30 minutes.
Add beans to stew and cook until squash is tender and beans have absorbed some of the cooking liquid, 8–12 minutes. Remove from heat; taste stew and season with more salt if needed.
Ladle stew into bowls; top each with scallions and an egg yolk.