Autumn Minestrone

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 12 cups peeled and cubed winter squash (I have used acorn, butternut and buttercup)
• 2 stalks celery, diced
• 12 cup peeled and diced carrot
• 2 12 cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 12 teaspoon pepper
• 6 cups vegetable broth (or water)
• 4 cups chopped kale
• 1 (15 ounce) can cannellini beans, drained

1. Heat the oil in a big pot over medium heat.
2. Add the onions and garlic; stir and saute for 5 minutes.
3. Add in the squash, celery, carrots, potatoes, oregano, salt, pepper, and water.
4. Bring to a boil, lower heat and cook until potatoes are done (10 minutes or so).
5. Add in the kale and beans; let simmer for 5-7 minutes or until kale is tender and the beans are heated; season to taste with additional salt/pepper if desired.
6. Serve immediately.

canola oil, onion, garlic, winter, stalks celery, carrot, potatoes, oregano, salt, pepper, vegetable broth, chopped kale, cannellini beans

Taken from www.food.com/recipe/autumn-minestrone-70514 (may not work)