Kale and Butternut Squash Minestrone

Enjoy some healthy comfort food tonight ~ This is one of my family's favorites!

Ingredients

• 1 cup dried cannelloni beans, soaked overnight
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 3 - 4 carrots, peeled and finely chopped
• 3 - 4 celery stalks, finely chopped
• 1 large bunch kale, stems removed and chopped
• 1-14 ounce can fire roasted tomatoes
• 4 cloves garlic, coarsely chopped
• 1/2 tsp rosemary, chopped
• 1 tsp sage, chopped
• 1 bay leaf
• 2 tsp salt
• 1 leek, diced
• 1/2 butternut squash, peeled, seeded, and cut into 1/4" pieces (about 2 1/2 cups)
• Parmesan cheese, grated

1. Cover beans with water and simmer 2 hours, or until soft.  Set aside, reserving cooking liquid. Heat olive oil, onion, carrots, and celery in a heavy pan over medium heat for 15 minutes, or until tender. Add kale, tomatoes, garlic, rosemary, sage, bay leaf and salt, and cook 15 minutes longer. 
2. Add 3 cups water and bring to a boil. When boiling, add diced leek and cook 5 minutes longer. Add squash and cook an additional 10-15 minutes.
3. Add the cooked beans and 1 cup of the reserved bean cooking liquid, and cook 5 minutes longer. Remove bay leaf and serve, garnished with grated parmesan cheese. ~adapted from Alice Waters/Art of Simple Food