RAINBOW CHARD AND KABOCHA PUMPKIN BEAN SOUP

Infused with cardamom, thyme and everyday aromatics, this nourishing plant-based soup from Atlanta chef and Kerala, India, native Asha Gomez and published in her“i Cook in Color: Bright Flavors From My Kitchen and Around the World” (Running Press, $32.50) dazzles all the senses. If you can’t find kabocha pumpkin, butternut squash makes a great substitute.

¼ cup olive oil

1 large yellow onion, diced

2 celery stalks, thinly sliced

6 garlic cloves, finely chopped

1 tablespoon fresh thyme leaves

6 whole green cardamom pods, crushed 2 teaspoons ground white pepper 1 tablespoon kosher salt

1 (14 ½-ounce) can whole, peeled tomatoes 4 cups vegetable broth

2 (15-ounce) cans cannellini beans, drained 1 cup kabocha pumpkin, cut into ½-inch pieces 4 cups chopped rainbow Swiss chard

Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook, stirring occasionally, for 3 minutes or until the onions are translucent. Add the celery and garlic and stir for another 2 minutes.

Add the thyme, cardamom, white pepper and salt, and mix well. Add the tomatoes and cook for 5 minutes until the tomatoes break down; add the broth and bring it to a boil.

Lower the heat, add the beans and pumpkin, mix well, and cook for 20 minutes or until tender. Remove from the heat. Add the rainbow chard and mix well, allowing the residual heat to wilt the greens. Serve immediately.

Serves 6 to 8.

Per serving, based on 6: 260 calories (percent of calories from fat, 34), 10 grams protein, 34 grams carbohydrates, 9 grams fiber, 10 grams total fat (2 grams saturated), no cholesterol, 1,613 milligrams sodium.

COURTESY OF EVAN SUNG