Step 1

Into a 4-5 quart dutch oven over medium heat, add the olive oil, onion, celery and carrot. Sauté for 4-5 minutes, until the vegetables begin to soften.

Step 2

Add the garlic and sauté for 1 minute.

Step 3

Add the acorn squash and vegetable stock and stir to combine.

Step 4

Add green beans, thyme, bay leaves, crushed red pepper flake and plenty of black pepper. Stir and bring to a simmer.

Step 5

Reduce heat to low and simmer for 20 minutes or until the acorn squash is cooked through.

Step 6

Add chopped kale, peas and white beans beans. Cover and let simmer for 5 minutes more or until the kale has wilted and softened. Taste and add salt and pepper if necessary.

Step 7

Remove from heat and serve.