Butternut Squash, Kale and White Bean Soup

By vdub

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large
• onion, chopped
• 3 stalks celery, chopped
• 1 small butternut squash,
• peeled, seeded, and cubed
• 8 cups vegetable stock
• 2 to 3 tablespoons chopped fresh rosemary
• 3 to 4 cups cooked cannellini beans
• 2 to 3 cups chopped kale
• freshly ground black pepper and sea salt to
• taste

Preparation

Step 1

Heat a 6-quart pot over medium heat. Add the olive oil, then
add the onions; sauté for 5 to 10 minutes. Then add the celery, butternut
squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the
squash is tender.

Then add the cooked beans, chopped kale, pepper, and
sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and
seasonings if necessary. Serve and enjoy!