Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 2 medium gold potatoes, cubed
  • 2 cups butternut squash, cubed
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 3 cups chopped kale or spinach
  • 1 tbsp lemon juice

Instructions:

  1. Chop all vegetables, ensuring potato and squash cubes are roughly ½ inch in size to ensure even cooking.
  2. Heat the olive oil over medium heat in a large pot. Add the onion, carrots, and celery, stirring frequently for 5-7 minutes until onions are translucent.
  3. Stir in the minced garlic and cook for the final 60 seconds until fragrant.
  4. Add the cubed potatoes and butternut squash, stirring to coat them in the oil.
  5. Pour in the vegetable broth and diced tomatoes, then add the dried thyme and smoked paprika.
  6. Bring the liquid to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until potatoes are fork-tender.
  7. Stir in the rinsed cannellini beans and chopped kale, cooking for 2-3 minutes until the kale is vibrant green.
  8. Turn off the heat and stir in the lemon juice to brighten the flavors.