Easy White Bean, Swiss Chard And Butternut Squash Soup

• 1-1/2 Tablespoon Olive Oil
• 1 whole Medium White Onion, Finely Chopped
• 3 whole Stalks Celery, Finely Chopped
• 3 whole Medium Carrots, Finely Chopped
• 4 cups Vegetable Stock
• 6 cups Water
• 1 whole Medium Butternut Squash, Cut Into 1/2-inch Cubes (4 Cups)
• 2 whole Dried Mediterranean Bay Leaves
• 1 whole Bunch Swiss Chard Leaves, Loosely Chopped (6 Cups)
• 1 can (15 Oz. Size) White Beans, Such As Great Northern, Drained And Rinsed
• Salt And Freshly Ground Black Pepper, To Taste

1. 1. In a large soup pot set over a medium flame, heat the olive oil. Add onions, celery and carrots and saute for about 5 minutes, until vegetables begin to release their juices. Sprinkle with about 1/2 teaspoon salt and saute for about 5 minutes more, until onions are transluscent.
2. 2. Add the vegetable stock, water, butternut squash and bay leaves. Bring to a boil, reduce heat to simmer, and cook for about 10-15 minutes, until squash begins to soften.
3. 3. Add the Swiss chard and beans and simmer for about 5 minutes more.
4. 4. Season to taste with salt and pepper and serve.

olive oil, white onion, stalks celery, carrots, vegetable stock, water, butternut, bay leaves, chard, white beans, salt

Taken from tastykitchen.com/recipes/soups/easy-white-bean-swiss-chard-and-butternut-squash-soup/ (may not work)