2 tablespoons olive oil

2 cups, approximately 1 large onion, roughly chopped yellow onion

2 cups 1/2-inch thick half-moon shaped carrots (approximately 4 medium carrots), cut each carrot in half lengthways, cut each half into 1/2-inch thick half moons

2 cups 1/2-inch thick half-moon shaped celery (approximately 5 stalks)

2 cups 1/2x1/2-inch cubed butternut squash, peeled

2 tablespoons minced garlic, approximately 4 medium size cloves

2 tablespoons roughly chopped fresh thyme

1 tablespoon roughly chopped fresh oregano

2, 26-ounce canned or boxed chopped tomatoes, such as San Marzano

8 cups + more if desired vegetable stock, homemade if possible

Kosher salt and freshly ground back pepper, as needed

15 ounces canned cannellini beans, drained and rinsed

15 ounces canned garbanzo beans, drained and rinsed

15 ounces canned red kidney beans, drained and rinsed

15 ounces canned black-eyed peas, drained and rinsed

2 cups 1/2-inch thick half-moon shaped zucchini (approximately 2 small zucchini), cut each in half lengthways, then across into 1/2-inch thick half-moons

5 ounces baby kale (approximately 6 cups), stems removed

Method:

1.     In a large heavy bottom pot, add 2 tablespoons of olive oil. Over medium to high heat, allow to heat for approximately 1 – 2 minutes. Add onions and allow to sweat until translucent but not colored, approximately 4 – 5 minutes.

2.     Add carrots, celery, butternut squash, garlic, thyme, and oregano. Continue to cook over medium heat until vegetables are tender, approximately 8 minutes.

3.     Add tomatoes, vegetable stock, small pinch of salt and pepper. Stirring to combine, bring to a boil. Once at a boil, reduce heat to low and allow to simmer uncovered for 20 – 25 minutes, or until vegetables are tender but still have a bite to them – they shouldn’t be mushy.

4.     Add all beans and continue to simmer until beans are heated through, approximately 2 – 3 minutes. Add zucchini and allow to cook until heated through and tender but still holding their shape, approximately 4 minutes.

5.     Add kale and simmer until just wilted, approximately 2 minutes.

6.     Serve with warm crusty white bread.

7.     Note: Add additional vegetable stock if needed.

Kitchen Note: Adding fresh spinach in place of kale, is a great alternative for those that prefer a different leafy green. For those that are not vegetarian or gluten intolerant, feel free to add chorizo (right before you add the onions) and chicken stock, or pasta. Trust me though, even if you aren’t vegetarian or gluten intolerant, you will still find this soup to be extremely healthy and satisfying on a cold fall or winter day. 

Photo Credit: Azzura Photography