1 large onion, chopped
2 garlic cloves, chopped
2 tablespoons olive oil
8 cups chicken or vegetable broth
2 carrots, sliced
2 small potatoes, diced
1 parsnip, peeled and sliced
1/2 cup rice (uncooked)
1 /2 teaspoon salt
16-ounces whole tomatoes (fresh or canned)
2 cupcs white beans (soak overnight)
2 cups fresh kale, chopped
2 cups butternut squash, peeled and cut into 1-inch cubes
Salt and freshly ground black pepper to taste.
In a large soup pot, saute onion and garlic in olive oil over medium heat until the onion is translucent, about minutes. Add the broth, carrots, potatoes, parsnip, rice, thyme, and salt.
Once soup boils, reduce heat, cover, and simmer for 30 minutes. Add the tomatoes with juice, the white beans, kale, and squash; simmer about 20 minutes.
Add salt and pepper if desired. Enjoy!