Ingredients:

  • 2 tbsp (28g) olive oil or vegetable oil
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (12g) garlic, minced
  • 2 large (120g) carrots, sliced into rounds
  • 3 cups (450g) butternut squash, peeled and cubed (approx. ½ inch)
  • 2 large (200g) russet potatoes, peeled and cubed
  • 1 cup (150g) celery, sliced
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 1 tsp (2g) dried thyme
  • ½ tsp (3g) smoked paprika
  • 6 cups (1.4L) low-sodium vegetable broth
  • 2 cups (60g) chopped kale or spinach
  • 1 tbsp (15ml) lemon juice or apple cider vinegar
  • Salt and black pepper to taste

Instructions:

  1. Heat the oil in a large Dutch oven or stock pot over medium heat. Add the diced onion and carrots, cooking for 6-8 minutes until onions are translucent and carrots begin to soften. Stir in the minced garlic, thyme, and smoked paprika; cook for another 60 seconds until the spices smell toasted.
  2. Add the cubed butternut squash, potatoes, and celery to the pot. Stir well to coat the vegetables in the spiced oil. Pour in the vegetable broth. Bring the liquid to a boil, then immediately reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
  3. Stir in the rinsed cannellini beans and the chopped kale. Simmer for another 3-5 minutes until the kale is wilted and bright green. Remove from heat and stir in the lemon juice or apple cider vinegar. Season with salt and pepper to taste.