Tuscan Bean Soup with Squash and Kale

Name: Tuscan Bean Soup with Squash and Kale
Ingredients: 2 cups dried cannellini beans, soaked overnight; 2 medium carrots, roughly chopped; 1 rib celery, roughly chopped; 1⁄2 yellow onion, roughly chopped; 3⁄4 cup extra-virgin olive oil; 4 cloves garlic (3 minced, 1 halved); 10 oz. squash, such as butternut, peeled and cut into 1⁄2" cubes (about 2 cups); 4 large kale leaves, preferably lacinato or cavalo nero, stemmed and chopped; 1 medium waxy-style potato, peeled and cut into 1⁄2" cubes; Kosher salt; freshly ground black pepper; 1⁄2 tsp. crushed fennel seeds; 8 thick slices country-style bread

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Starting with dried beans ensures a soup with the most flavor and a greater range of texture. A finishing drizzle of olive oil adds richness.

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