Pumpkin, White Bean And Kale Soup

• 1 pie pumpkin, peeled, seeded & cubed
• 1 lg onion, julienned
• 4 cloves garlic, chopped
• 2 lg carrots, peeled & diced
• 1 cup white wine
• 1 quart chicken or vegetable stock
• 1 32 oz can diced tomatoes
• 1 tablespoon dried oregano
• 1/2 teaspoon ground cloves
• 1 bay leaf
• 1/2 cup dried great northern beans, measured pre-soak
• 1 bunch kale, washed & chopped
• red wine vinegar
• salt & pepper
• granulated sugar (optional)

1. Soak the beans overnight in the fridge, coveredrnwith water.
2. Heat a small amount of olive oil in a heavy bottomed soup pot, add onions and carrots and saute over medium high heat, until onions are translucent.
3. Add garlic, cook until fragrant, stirring frequently.
4. Add pumpkin, saute until edges begin to round, stirring frequently. If needed, lower the heat to prevent sticking/burning.
5. Deglaze the pan with white wine, working all the browned bits up off the bottom of the pan.
6. Drain and rinse white beans. Add stock, tomatoes, oregano, cloves, bay leaf and white beans, plus water as needed to adjust consistency (should be veryrnbrothy).
7. Bring to a boil, reduce to a simmer and cook until beans arerntender.
8. Add kale about 15 minutes prior to serving, allow it just to wilt, but remain dark green.
9. Season to taste with salt, pepper and vinegar. Add a pinch of sugar if needed/desired.

pumpkin, onion, garlic, carrots, white wine, chicken, tomatoes, oregano, ground cloves, bay leaf, dried great northern beans, red wine vinegar, salt, sugar

Taken from food52.com/recipes/23970-pumpkin-white-bean-and-kale-soup (may not work)