Butternut Squash, Kale & White Bean Soup

• 1 Tbsp. Olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 3 large celery stalks, sliced
• 2 scallions, chopped
• 6 cups low sodium chicken broth
• 3 to 4 cups diced butternut squash
• 1 bunch kale, chopped
• 2 sprigs rosemary, chopped
• 1 Tbsp thyme, chopped
• 1 15oz can white beans, rinsed and drained
• Kosher salt and freshly ground pepper
• grated parmesan cheese to pass (optional)

1. Heat olive oil in a large dutch oven pot. Add onion, garlic, carrot, celery and scallions, season with salt and pepper. Saute 5 to 6 minutes, until vegetables have softened. Add the broth, butternut squash and herbs, bring to a boil, cover and simmer for 15 minutes. Add the kale and continue simmering, covered for another 5 minutes. Add the beans and warm through, 5 additional minutes. Season with salt and pepper, to taste if needed.
2. Serve with grated parmesan cheese, if desired.

olive oil, onion, garlic, carrots, celery stalks, scallions, chicken broth, butternut squash, kale, rosemary, thyme, white beans, kosher salt, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/butternut-squash-kale-white-bean-soup-52007031 (may not work)