White Bean and Kale Soup

Ingredients

• Cannellini beans

  canned, Kroger

  30 oz or 851g

• Vegetable stock

  organic, low-sodium, Trader Joe's

  96 oz or 2.72kg

• Kale

  raw

  2 cup, chopped or 134g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Acorn squash

  winter, raw

  1 squash (4 inch dia) or 431g

• Leeks

  raw

  1 leek or 89g

• Garlic

  raw

  2 clove or 6g

Directions

1. Heat the oil in a 3 quart saucepan over medium-high heat until shimmering. Add chopped onion and cook until softened, about 5 minutes.
2. Meanwhile, mash one can of beans in a small bowl. Add mashed beans, broth, and water to saucepan. Bring to a boil.
3. Stir in remaining beans (left whole), kale, 1 tsp. salt, and ¼ tsp. pepper. Reduce heat, partially cover, and simmer about 20 minutes, until kale is tender.
4. Season to taste with additional salt and pepper and serve.