Butternut Squash White Bean Kale Stew

olive oil

large onion, (diced)

garlic, (minced)

butternut squash, (diced into 1-inch cubes)

zucchini, (diced into quarters)

carrots, (sliced)

celery stalks, (diced)

Fresh thyme off 4 sprigs of thyme leaves

rosemary leaves, (roughly chopped (this was roughly 1 sprig of rosemary for me))

Silk Cashewmilk

vegetable broth

: 15 ounce cans of cannelloni beans, (drained and rinsed)

Salt and pepper, (to taste)

loosely packed tuscan kale