This recipe has been adapted from the "Moosewood Restaurant Cooking for Health" cookbook. My daughter introduced me to this excellent book and it's chock full of healthy vegetarian and vegan recipes. Some of the vegetarian recipes can easily be adapted to plant based.

Serves 4-6, yields about 8 cups 

3 cps chopped onions
1 ½ tsps. Salt
2 T veggie broth or water for sautéing
6 garlic cloves, minced or pressed
½ tsp ground coriander
1 tsp dried thyme
½ tsp ground black pepper
2 cps water
2 cps diced peeled butternut squash
1 15-ounce can chickpeas. Drained and rinsed
1 28 oz an diced tomatoes
1 cp diced carrots
½ cp diced bell pepper (optional)
3 cps chopped kale
1 T fresh basil
2 tsps red wine vinegar

In large soup pot, sauté the onions and salt in water or broth till caramelized for about 15 minutes. Stir often and add more water, as needed, to prevent burning. Then add the garlic, coriander, thyme, and black pepper, and stir for another minute. Stir in the water, squash, chickpeas, tomatoes, carrots, and bell peppers. Cover and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the veggies are soft and cooked.

Stir in the kale, cover, and simmer for up to 10 minutes, until the greens are tender but still bright green! Stir in the basil and vinegar.