Categories: Main Dish, Soup, Vegetarian

Ingredients

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 1/2 cups peeled and cubed winter squash (I have used acorn, butternut and buttercup)
• 2 stalks celery, diced
• 1/2 cup peeled and diced carrot
• 2 1/2 cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 6 cups vegetable broth (or water)
• 4 cups chopped kale
• 1 (15 ounce) can cannellini beans, drained

Directions

1. Heat the oil in a big pot over medium heat. Add the onions and garlic; stir and saute for 5 minutes.

2. Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water. Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).

3. Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.

4. Serve immediately.

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