White Bean Soup With Kale And Winter Squash

• 1 pound kale
• 2 teaspoons olive oil
• 1 cup chopped onion (1 medium)
• 1/2 cup chopped celery (1 large stalk)
• 2 garlic cloves, minced
• 6 cups fat-free, less-sodium chicken broth
• 3 1/4 cups peeled, seeded, and chopped butternut squash (1 small)
• 1 cup chopped carrot (2 large)
• 1/3 cup no-salt-added tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 (15.5-ounce) can cannellini beans, rinsed and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, un-drained
• 1/4 teaspoon freshly ground black pepper

1. Remove and discard stems from kale. Coarsely chop leaves to equal 6 cups, reserving any remaining kale for another use. Wash chopped kale thoroughly in cold water. Drain well, and set aside.
2. . Heat olive oil in a large Dutch oven over medium-high heat. Add onion, celery, and garlic; saute 5 minutes or until vegetables begin to soften. Add chopped kale, broth, and next 7 ingredients. Bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Stir in pepper.

kale, olive oil, onion, celery, garlic, chicken broth, butternut squash, carrot, nosalt, salt, thyme, cannellini beans, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/white-bean-soup-with-kale-winter-squash (may not work)