Ingredients:
2 tablespoons canola oil
1 cup chopped onions
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 carrots
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) cans cannellini beans, drained
Directions:
Heat the oil in a big pot over medium heat.
Add the onions and garlic; stir and saute for 5 minutes.
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).
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.
Serve immediately.
Servings: 7
Time preparation: 30 min.
Time total: 52 min.