BK's Italian Stew with Winter Squash & Chic Peas

Serves 4-6, makes about 8 cups, takes 1 hour

Ingredients
3 cups chopped onions
1 1/2 tsp salt
2 Tbsp olive oil
6 garlic cloves, minced or pressed
1/2 tsp ground coriander
1/2 tsp diced thyme
1/4 tsp ground black pepper
2 cups water
2 cups diced peeled butternut squash
1 15 ounce can chicpeas, drained
1 28 ounce can diced tomatoes
1 cup diced carrots
1/2 cup diced bell peppers
8 cups chopped kale
1 Tbsp chopped fresh basil
2 tsp red wine vinegar

Instructions
In a soup pot on medium heat, cook onions and salt in oil, stirring often until very soft and starting to caramelize, 12 to 15 minutes.

Add garlic, coriander, thyme, black pepper and stir for a minute.  Stir in water, squash, chic peas, tomatoes, carrots, bell peppers.  Cover and bring to boil.  Reduce head and simmer until vegetables are tender, about 15 minutes.

Stir in kale and cover.  Simmer for 5-10 minutes until the greens are tender but still green.  Stir in basil and vinegar.