Sunday Soup

Wild Rice, Butternut Squash and Bean Soup

1 medium onion
1 lb peeled and cubed butternut squash
2 zucchini, chopped
3 carrots, chopped
5 celery ribs, chopped
5 asparagus stalks, chopped
2 tbsp olive oil
1 1tbsp dried thyme
1 tbsp rosemary
1 32 oz box of low sodium vegetable broth
1 bunch of kale
1 can of small white or cannellini beans
2 cups wild rice
salt, pepper

1. Cook wild rice
   
2. Chop onion and celery. Over medium heat stir oil, celery, rosemary and thyme and cook until onion is soft
   
3. Add broth, squash, zucchini, carrots, asparagus and beans. Cook 10 minutes. Salt and Pepper to taste.
   
4. Add rice and kale. Simmer until the kale is limp (approx 10 minutes)
   

Recipe adapted from here