Hearty harvest soup
1 small - medium butternut squash (or simplify your life and get the organic freezer pack of it).
1 medium sweet potato - or a yam... (yams have more fiber too)
1 small onion - diced
4 celery stalks (or so) - chopped
2-3 carrots - chopped
3 cloves of minced garlic (or more if you like)
1 sprig of fresh rosemary
1 can of garbanzo beans (chickpeas) - drained and rinsed
1 cup quinoa
1 can of diced tomatoes
2 cartons of vegetable stock
3 bay leaves
2 cups of kale - de-ribbed and torn into 1" pieces
2-4 tbsp olive oil
Warm 2-4 tbsp olive oil in the bottom of a soup pot - like a big soup pot. Throw in your diced onion, celery and carrots and let them cook for about 5 minutes, or until the onion is translucent. Stirring regularly. Add garlic and rosemary .
Throw in your cubed butternut squash and sweet potato, stir to coat the veggies, then cover for about 10 minutes, stirring occasionally so they don't stick to the bottom of your pot.
Next, add your tomatoes (if they are in tomato juice, that's good - just dump the whole can in!) garbanzo beans, quinoa, bay leaves and stock. Let that simmer until your potatoes and squash are fork tender.
Just when you are ready to serve, throw in your de-ribbed kale. It will wilt perfectly as you eat it. Serve with crusty bread or cheese!
Also, make sure to share some with your friends! Everyone loves a good soup made with love! Garnish cute jar with rosemary.