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Fall Vegetable Quinoa Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 1 carrots, chopped
• 2 celery stalks, thinly sliced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and chopped
• 2 cups chopped butternut squash
• 3 bay leaves
• 4 cans (14 1/2 oz each) reduced-sodium vegetable broth
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup quinoa
• 1 tablespoon minced fresh rosemary
• 2 teaspoons minced fresh thyme
• 2 cups chopped kale, ribs and stems removed
• Salt and black pepper, to taste

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