Butternut Squash, Kale, and White Bean Soup

2 tablespoons extra virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
1 small butternut squash, peeled, seeded, and cubed
8 cups vegetable stock
3 tablespoons chopped fresh rosemary
3 cups cooked cannellini beans
3 cups chopped kale
freshly ground black pepper and sea salt to taste

Heat a 6-quart pot over medium heat. Add the olive oil, then add the onions; sauté for 5 to 10 minutes. Then add the celery, butternut squash, stock, and rosemary. Cover and simmer for about 15 minutes, or until the squash is tender.

Then add the cooked beans, chopped kale, pepper, and sea salt. Simmer for another 3 to 4 minutes. Taste and adjust salt and seasonings if necessary.

Serving Size: Makes 7 2-cup servings