Butternut and Kale Minestrone Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 yellow onions, peeled and chopped
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 2 cups diced butternut squash (you can use frozen)
• 2 cloves garlic, pressed
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pint shitake mushrooms, stems removed and sliced
• 14-ounce can diced tomatoes
• 1 small bunch kale, stems removed and torn into small pieces
• 1 32-ounce can canellini beans, drained and rinsed
• 6 cups low sodium, or homemade, chicken stock