2 T olive oil
1 C chopped onions
2 garlic cloves, minced
3 C peeled and cubed butternut squash or acorn squash
2 celery stalks diced (I forgot and just sliced mine)
1/2 C peeled and diced carrots
2 C cubed potatoes
1 t dried oregano
2 t salt
1/2 t ground black pepper
6 C water
3 C chopped kale
1 can cannellini beans, drained and rinsed
Prepare all vegetables. Heat the oil in a large soup pot on medium heat. Add onions and garlic, saute for 5 minutes. Add the wquash, celery, carrots, potatoes, oregano, salt, pepper and water. Cook for10-15 minutes until potatoes are almost done. Add the kale and beans and simmer for 5 minutes. Serve immediately.
**Recipe adapted from the Moosewood Restauurant.
**So healthy and yummy, great winter meal served along side a whole grain bread.
**Delish with a little parmesan or cheddar cheese on top.