INGREDIENTS
1 tbsp
olive oil
1
medium onion, diced
2
medium carrots, diced
2
celery ribs, diced
1
large leek, sliced into 1/2″ rings, washed well to remove any sand and drained in a colander
2 cloves
garlic, chopped
3 tbsp
tomato paste
1 1/2 cups
cooked white beans, rinsed (one 15 ounce can or homemade from dry beans)
1 28 ounce can
diced tomatoes
6 cups
vegetable or chicken broth, or water
2
sprigs fresh thyme
2 cups
diced butternut squash
4
kale leaves, ribs removed, roughly chopped
salt and freshly ground black pepper,