Sopa De Campo (Madeiran Country Soup)

• 2 white sweet potatoes, peeled, quartered
• 2 carrots, peeled, cut into 1/2 -inch rough chunks
• 1 white potato, peeled and rough cut
• 1 cup butternut squash, blue hubbard squash (peeled and cubed) or 1 cup sweet pumpkin (peeled and cubed)
• 2 cups green beans, cut into 2-inch lengths
• 1 cup elbow macaroni (optional,)
• 2 cups kale (or a mix, coarsly chopped) or 2 cups cabbage (or a mix, coarsly chopped)
• 13 cup olive oil or 13 cup extra virgin olive oil
• 1 tablespoon coarse salt (or to taste )
• fresh ground pepper

1. In a large 8- quart pot, combine all the ingredients with the except the of the kale/cabbage, pasta, olive oil, salt and pepper.
2. Pour in enough water to cover, about 12 cups.
3. Cover the pot and bring to a boil.
4. Reduce the heat to medium-low and simmer 30 minutes.
5. If using, add the pasta.
6. Add the salt and pepper.
7. Mix in the leafy greens and continue to simmer another 15 minutes until the potatoes, squash and beans are easily mashed with a fork.
8. Drizzle in the olive oil and simmer one more minute.

white sweet potatoes, carrots, white potato, butternut squash, green beans, elbow macaroni, kale, olive oil, salt, fresh ground pepper

Taken from www.food.com/recipe/sopa-de-campo-madeiran-country-soup-371010 (may not work)