Vegan Squash & White Bean Stew Gelson's

Ingredients

• 2 Tbsp olive oil
• 10 oz pearl onion, peeled and halved
• 3 garlic cloves, sliced thin
• 1 lb squash like butternut, acorn or delicata, peeled and diced large
• 6 sprigs thyme, picked
• 1 Tbsp dried oregano
• 2 cups kale, stems removed, chopped
• ½ cup orzo, uncooked
• 1 cup white wine
• 1 15-oz can stewed tomatoes with juice
• 1 8-oz can tomato sauce
• 4 cups vegetable stock
• 1 15-oz can white beans, rinsed (great Northern or cannellini)
• 1 Tbsp lemon juice
• Salt, to taste
• Black pepper, to taste
• ½ cup basil, chopped for garnish
• Lemon zest, for garnish