INGREDIENTS
1
medium onion, chopped
1 cup
wild rice, rinsed and drained
1
butternut squash, peeled, seeded and cut into ¾-inch pieces
15 oz
can white beans (I used cannellini), rinsed and drained
4
ribs celery, chopped
1/2 tsp
dried oregano
1/2 tsp
dried thyme
1/2 tsp
garlic powder
1/2 tsp
salt
1/8 tsp
black pepper
1
bay leaf
6 cups
vegetable broth
6 cups
chopped kale