Hearty Vegetable Soup with kale

• Vegan
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 cups Butternut squash
  • 1 cup Carrot
  • 1/2 cup Celery
  • 3 Garlic cloves
  • 4 cups Kale
  • 1 cup Onion
  • 1/4 tsp Oregano
  • 2 cups Red potato
  • 1 (28-ounce can Tomatoes, whole
  • 1 cup Zucchini

• Canned Goods

  • 2 (14 1/2-ounce vegetable broth

• Oils & Vinegars

  • 1 tsp Olive oil

Found on citronlimette.com

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 2 cups cubed peeled butternut squash
• 2 cups diced peeled red potato
• ½ cup chopped celery
• 1 cup chopped carrot
• 1 teaspoon dried basil
• ¼ teaspoon oregano
• 1 cup diced zucchini
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 2 (14½-ounce) vegetable broth
• 4 cups chopped kale

Directions

• Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 3 minutes. Add squash and next 5 ingredients (squash through oregano), stirring to combine; cook 4 minutes, stirring occasionally. Add zucchini and cook 2 minutes. Add tomatoes; cook 3 minutes.
• Stir in broth; bring to a boil. Reduce heat; simmer 10 minutes. Add kale; simmer 15 minutes or until potato and kale are tender.