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In a very large pot, over medium heat, drizzle the bottom with olive oil (about 2-3 Tbsp is usually enough), and sauté the onions for a few minutes. Then add the butternut cubes and the cabbage, and 2 minutes later, the garlic and the kale.
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Sauté everything until it starts to roast just a bit.
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Add the beans, the oregano and chili flakes, the canned tomatoes, and mix.
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Add the water (or broth) and bring to a boil.
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If using bouillon cubes, put them in a separate bowl and use some of the boiling water to dissolve them first before returning to the pot. They dissolve faster that way then trying to mix them in the whole pot.
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Bring to a boil again, then reduce to medium-low heat, cover, and let simmer for about 25-30 minutes.
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To make the croutons, cut the slices of bread with a sharp knife into bite-size chunks.
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In a medium size mixing bowl, mix the olive oil and spices really well.
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Put all the bread chunks in it and mix quickly until they are all covered with the spice mixture.
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Pour on a large baking sheet (I always line it with parchment paper), spreading them so that the pieces of bread are not overcrowded or touching each other, and bake at 400F for 10 minutes, or until the bread starts looking golden.
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Turn oven off and open the door, but you can keep them warm in there until the soup is ready. (they taste just as good cold, but I like them warm)
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When the soup is ready, add the salt and pepper, mix, and serve right away, with chopped fresh parsley and croutons on top.