Butternut Squash, White Bean & Kale Soup

Ingredients:

1 butternut squash, peeled and cubed
4 cups kale, chopped and ribs removed
1 can white beans, drained and rinsed
4 stalks celery, diced
1 large onion, diced
4 carrots, peeled and diced
3 cloves garlic, minced
1 cup Israeli cous cous or pasta, pre-cooked
6 cups vegetable broth
2 bay leaves
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
salt and pepper to taste
extra virgin olive oil

Directions:

1. In a large soup pot, saute the onions with olive oil on medium heat for 5 minutes. Add the garlic and cook another 2 minutes.

2. Add the celery and carrot to the soup and continue to cook on medium heat until beginning to get soft.

3. Add the butternut squash and kale to the pot and continue to cook. Season the vegetables with any and all seasonings.

4. Add the vegetable broth, bay leaves, and white beans and season the soup to taste. Cook the soup on a simmer for about 30 minutes or until all vegetables are soft.

5. Add the pre-cooked Israeli cous cous or pasta (any small shape).

6. Enjoy!

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