Step 1

In a large, (5.25 quart or more) heavy pot, heat the olive oil over medium-high heat. Add the onions, carrots and celery to the pot and stir. Saute until onions are starting to become translucent and soft, about 3 minutes.

Step 2

Add the oregano, thyme, rosemary, garlic, and tomato paste to the pot; stir for about 30 seconds. Add the butternut squash and white beans. Season the vegetables with salt and pepper. Stir to combine.

Step 3

Add the diced tomatoes and vegetable stock to the pot. Bring it to a boil. Cover the pot and turn down the heat to let the soup simmer until the butternut squash pieces are tender, about 20-30 minutes.

Step 4

Add the chopped kale to the soup and place the lid on the pot. Let the soup simmer until the kale is wilted and bright green; about 2 minutes. Taste the soup and season with additional salt and pepper to taste.  Ladle the soup into bowls. Top with vegan “parm” or shaved hard cheese (dairy-free or regular) and enjoy with crusty bread.

Step 5

Store the leftover soup in an airtight container in the fridge for up to a week or in the freezer for three months.