2 Tablespoons olive oil or other cooking oil
1 medium onion, diced
2 garlic cloves, coarsely chopped
1 pound acorn squash, peeled, seeded, and cut into small chunks
1 bunch kale (3/4 pound), ribs removed, and leaves torn
5 1/2 cups (43.5 ounces) low-sodium chicken broth
1 can (14 ounces) cannellini beans, rinsed
3 sprigs thyme
Salt and pepper to taste
Grated parmesan cheese, for serving (optional)
In a large heavy pot, heat oil over medium. Cook onion and garlic for about 3 minutes.
Add squash and kale and cook until kale is wilted, about 3 minutes; season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12 minutes. Season soup with salt and pepper to taste and serve with parmesan cheese, if desired.