In a large pot, saute the onion and celery in olive oil for 5 minutes to soften. Add the garlic and ginger, and saute for an additional 2 minutes. Add the vegetable stock, Kabocha squash, kale, basil, thyme, cumin, salt, and pepper, and bring to a boil. Cover the pot, reduce heat to low, and simmer for 15-20 minutes or until the vegetables are tender. Add the beans and simmer an additional 5 minutes. Taste and adjust seasonings as needed.
Yield: 3 Quarts
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