2 tablespoons canola or other vegetable oil 1 cup chopped onions 2 garlic cloves, minced or pressed 2 1/2 cups peeled and cubed winter squash* 2 celery stalks, diced 1/2 cup peeled and diced carrots 2 1/2 cups cubed potatoes 1 teaspoon dried oregano 2 teaspoons salt 1/2 teaspoon ground black pepper 6 cups water 4 cups chopped kale 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
- *We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.
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