Ingredients:

  • 2 tbsp (28g) extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 medium (100g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 4 cloves (12g) garlic, minced
  • 2 cups (300g) butternut squash, cubed (1/2 inch)
  • 2 medium (300g) Yukon Gold potatoes, cubed (1/2 inch)
  • 1 cup (150g) parsnip, diced
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 tsp (5g) dried thyme
  • 1 tsp (2g) dried rosemary
  • 1 bay leaf
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (14.5 oz / 411g) diced tomatoes
  • 2 cups (60g) fresh kale, chopped
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery; sauté for 6–8 minutes until the vegetables are browned to develop a deep flavor base.
  2. Stir in the minced garlic, dried thyme, and dried rosemary; cook for 60 seconds until fragrant.
  3. Add the cubed butternut squash, potatoes, and parsnips. Cook for 5 minutes, stirring occasionally.
  4. Stir in the diced tomatoes and low-sodium vegetable broth. Add the bay leaf.
  5. Bring to a boil, then reduce heat and simmer for 45 minutes until vegetables are tender and the broth has thickened.
  6. Stir in the drained cannellini beans and chopped kale. Simmer for an additional 3 minutes until greens are wilted.
  7. Remove from heat. Stir in the lemon juice and season with salt and black pepper to taste.