2 T canola or other vegetable oil
1 c chopped onions or leeks
2 garlic cloves, minced or pressed
2 1/2 c peeled and cubed winter squash
1 celeriac, diced
1/2 c peeled and diced carrots
2 1/2 c cubed potatoes
1 t dried oregano
2 t salt
1/2 t ground black pepper
6 c water
4 c chopped kale/chard/spinach or smaller amount soup celery
1 1/2 c cooked or canned white beans
1Warm the oil in a large soup pot on medium heat. Add the onions and garlic, and sauté for 5 minutes.
2 Add the squash, celery, carrots, potatoes, oregano, salt, pepper, and water and cook until the potatoes are almost done.
3 Add the kale and beans and simmer for another 5 to 7 minutes, until the kale is tender and the beans are hot.