Plummelo

Ingredients (yields Makes 12 cups; serves 6 to 8 servings)

• 2 tablespoons canola or other vegetable oil
• 1 cup chopped onions
• 2 garlic cloves, minced or pressed
• 2 1/2 cups peeled and cubed winter squash*
• 2 celery stalks, diced
• 1/2 cup peeled and diced carrots
• 2 1/2 cups cubed potatoes
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 6 cups water
• 4 cups chopped kale
• 1 1/2 cups cooked or canned cannellini beans (15-ounce can, drained)
• *We recommend a firm, rich winter squash, such as acorn, delicata, or buttercup.

Cooking Instructions

For cooking instructions, please visit epicurious.com