Ingredients
Method
Make the Soup
- Heat the olive oil in a large pot over medium heat. Add the rosemary sprig and let it gently sizzle for about 1 minute. Remove the sprig.
- Add the onion and cook for approximately 5 minutes, stirring occasionally, until softened.
- Add the garlic, red pepper flakes, oregano, and cinnamon. Cook for 1 minute, stirring so the garlic does not burn.
- Stir in the tomato paste and cook for 2 minutes, until it darkens slightly and begins sticking to the bottom of the pot.
- Add the sun-dried tomatoes, pumpkin purée, butter beans, and vegetable broth. Stir well, scraping up the tomato paste from the bottom.
- Bring to a gentle simmer and cook for 15 minutes.
- Remove approximately 1 cup of soup, including plenty of beans. Mash thoroughly with a fork or blend, following your blender’s instructions for hot liquids. Stir back into the pot.
- Add the kale and simmer for approximately 3–5 minutes, until tender.
- Remove the pot from the heat. Stir in the completely smooth cottage cheese. Avoid boiling after adding it.
- Stir in the red wine vinegar. Taste and season with salt and black pepper.
- Ladle into bowls and finish with grated Parmesan or pecorino, if desired. Serve with ghost-shaped grilled cheese for dunking.
Nutrition
Notes
- Nutrition: Values vary with bean brand, drained yield, sun-dried tomatoes, broth, and cottage cheese. The original 18 g protein and 13 g fiber claim needs confirmation against your exact ingredients before using it as a fixed nutrition callout.
- Ghost grilled cheese: This is an optional serving suggestion. Its ingredients and method were not included, so it is not part of the recipe or nutrition calculation.
- Sun-dried tomatoes: Oil-packed tomatoes are tender and easy to use. If using dry-packed tomatoes, soften them in hot water and drain before adding.
- Tomato paste: Cooking it before adding liquid builds a deeper tomato flavor. Lower the heat if it starts burning.
- Cinnamon: The small amount adds warmth underneath the tomato and herbs.
- Creamy texture: Mash a portion containing plenty of beans. Blending broth alone will not thicken the soup much.
- Cottage cheese: Blend until completely smooth and add off the heat. Reheat gently afterward.
- Vegetarian option: Check that your Parmesan or pecorino uses vegetarian rennet.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months; the dairy may become slightly grainy after thawing.