Winter Vegetable Soup

Ingredients:

• 2 tablespoons of olive oil
• 1 medium-sized onion, finely chopped
• 2 carrots, thinly sliced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups of vegetable stock
• 1 medium potato, cubed
• 1 cup of chopped kale or spinach
• 1 cup of diced butternut squash
• 1 teaspoon of dried thyme
• 1 teaspoon of dried rosemary
• Salt and black pepper, to taste
• Optional: 1 can (15 oz) of cannellini beans, rinsed and drained

Directions:

1. Warm the olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery, and cook until the onion becomes soft and translucent.
2. Mix in the minced garlic and let it cook for another minute until it becomes aromatic.
3. Pour in the vegetable stock and stir in the diced potato, chopped greens (kale or spinach), butternut squash, thyme, and rosemary. Bring everything to a gentle boil.
4. Lower the heat and let the soup simmer for around 20 minutes, or until the vegetables are fully tender.
5. If you’re adding cannellini beans, stir them in during the final 5 minutes of cooking. Add salt and pepper according to your taste.
6. Serve warm, and top with fresh herbs if you like.