Autumn Vegetable Soup + EatingWell Frozen Entrees

extra virgin olive oil

medium leeks, light green and white parts only, halved and sliced into half moons

large carrot, coarsely chopped

large parsnip, coarsely chopped

garlic, minced

cubed butternut squash (cut into 1" cubes)

water or vegetable stock (I used 4 cups of vegetable stock with 1 cup of water)

(1) 15 ounce can fire roasted diced tomatoes

bay leaf

large sprig thyme or 1 teaspoon dried

freshly chopped rosemary or 1 teaspoon dried

(1) 15 ounce can cannelini beans, rinsed and drained

bunch kale, torn

salt and pepper, to taste.

Freshly grated parmesan cheese, for serving (optional)