Tuscan-inspired white bean stew
Cooking: Chop the carrot, celery and onion into 1/2-inch pieces. Mince the garlic. Gently sauté them for several minutes in the olive oil in a large, heavy-bottomed pot. Stir regularly to ensure that the garlic doesn’t scorch. Add the beans, tomatoes, kale (or spinach) and butternut squash to the pot. Add the herbs and chicken stock, and then supplement with water as necessary to cover. Cover and simmer gently for one hour, stirring occasionally, and adding more water as appropriate. Check seasoning and add salt & pepper to taste. This is a soup that’s often better on the second day. Del...
Source: newscentermaine.com