Autumn Vegetable Soup

• 1 tbsp - extra virgin olive oil
• 2  - leeks
• 1  - carrot
• 1  - parsnip
• 4 cloves - garlic
• 1 cup - butternut squash
• 4 cups - vegetable stock
• 15 ounces - low sodium fire roasted diced tomatoes
• 1  - bay leaf
• 1 sprig - fresh thyme
• 1 tbsp - rosemary
• 15 ounces - cannelini beans
• 3 cups - kale
• ⅛  - salt
• ⅛  - black pepper

Instructions

1. Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add the stock or water, diced tomatoes, bay leaf, thyme, and rosemary and stir.
2. Bring to a boil and reduce heat to a simmer. Add the beans and continue simmering for about 15 minutes or until the vegetables are tender.
3. Add the kale and simmer for about 5 minutes until wilted. Remove from heat and discard the bay leaf and thyme sprig.
4. Add salt and pepper to taste, and serve with freshly grated parmesan if desired. Enjoy!