Recipe for White Bean, Kabocha, and Kale Soup 
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Yield:
1
Ingredients:
Amount Ingredient
3 cup diced onion
2 cup diced celery including the green tops
2 tbl olive oil
2 tbl minced garlic
1 tbl minced ginger
8 cup vegetable stock
6 cup cubed (1") peeled Kabocha squash
6 cup roughly-chopped stemmed kale
2 tsp dried basil
2 tsp dried thyme
1 tsp ground cumin
1/2 tsp salt
1/4 tsp freshly-ground black pepper
1 can baby butter beans - (15 oz) drained, rinsed
Instructions:
Instructions: In a large pot, saute the onion and celery in olive oil for 5 minutes to soften. Add the garlic and ginger, and saute for an additional 2 minutes.

Add the vegetable stock, Kabocha squash, kale, basil, thyme, cumin, salt, and pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15 to 20 minutes or until the vegetables are tender.

Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as needed.

This recipe yields 3 quarts.

Yield: 3 quarts

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