white bean, kabocha and kale

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Not raw but vegan 3 cups onion, diced2 cups celery (including the green tops), diced2 T. olive oil2 T. garlic, minced1 T. ginger, minced8 cups vegetable stock6 cups Kabocha squash, peeled, deseeded, and cut into 1-inch cubes6 cups kale, destemmed, and roughly chopped2 t. dried basil2 t. dried thyme1 t. ground cumin1/2 t. salt1/4 t. freshly ground black pepper1 - 15 oz. can baby butter beans, drained, and rinsed1 - 15 oz. can Great Northern beans, drained, and rinsed In a large pot, saute the onion and celery in olive oil for 5 minutes to soften. Add the garlic and ginger, and saute for an additional 2 minutes. Add the vegetable stock, Kabocha squash, kale, basil, thyme,

cumin, salt, and pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15-20 minutes or until the vegetables are tender. Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as needed. Yield: 3 Quarts

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