Ingredients:

  • 2 tbsp Olive oil
  • 1 medium Yellow onion, diced
  • 2 medium Carrots, sliced into rounds
  • 2 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 2 medium Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 cups Butternut squash, peeled and cubed
  • 1 tbsp Tomato paste
  • 1 tsp Dried thyme
  • 1 Dried bay leaf
  • 6 cups Low-sodium vegetable broth
  • 2 cups Kale, stems removed and chopped
  • 1 can (15 oz) Cannellini beans, drained and rinsed
  • 1 tbsp Fresh lemon juice
  • ½ tsp Salt
  • ¼ tsp Black pepper

Instructions:

  1. Prepare all ingredients by chopping vegetables; ensure potato and squash cubes are roughly 1 inch for even cooking.
  2. Heat olive oil in a large Dutch oven or stockpot over medium heat. Add onion, carrots, and celery, stirring occasionally for 8–10 minutes until translucent and softened.
  3. Stir in minced garlic and tomato paste; cook for another 2 minutes until the paste turns a deep brick red.
  4. Stir in dried thyme, salt, and black pepper. Pour in vegetable broth and add the bay leaf.
  5. Add cubed potatoes and butternut squash. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until vegetables are tender.
  6. Stir in chopped kale and drained cannellini beans. Simmer for an additional 2–3 minutes until kale is wilted.
  7. Remove the bay leaf and stir in fresh lemon juice before serving.