Tuscan Ham & Bean Soup

This is one of those things where we had a bunch of stuff that needed used, so I found a recipe that basically worked...You can get that by clicking here, but I didn't follow the directions really at all, and I changed some stuff up. It's weird. There was definitely a time would I would NEVER stray from a recipe. That would be HORRIBLE. Now, I feel like I'm ALWAYS changing things up. The recipes are just guidelines or suggestions. My new practice seems to be working out pretty well. This soup was definitely a hit.

Tuscan Ham & Bean Soup

Ingredients:
2 cups cannellini beans (or other white beans), soaked overnight
2 medium carrots, chopped
1 rib celery, chopped
1 small yellow onion, finely chopped
3/4 cup EVOO
4 cloves garlic, minced
5-6 cups chicken stock (reduced sodium)
16 oz ham, cubed 
2 cups of butternut squashed, cubed (I recommend getting the kind that's cubed and frozen, like the kind at Sprouts...saves a lot of time)
1 bunch/bag of kale, chopped (stems removed, if you're really want to)
5 small red potatoes, scrubbed and chopped (leave the skins on!)
Sea salt and freshly ground black pepper to taste
Basil, oregano, and rosemary to taste

Directions:
Heat the EVOO in your big soup pot. Add carrots, celery, onion and garlic; saute until onion is translucent. Add beans, potatoes and chicken stock; bring to a boil. Reduce heat and simmer. Before the beans are too tender, add in the ham, squash and kale. Ideally, everything will be done about the same time. Season to taste. Enjoy!