Tuscan Bean Soup with Squash and Kale

Ingredients

• 2 cups dried cannellini beans, soaked overnight
• 2 medium carrots, roughly chopped
• 1 rib celery, roughly chopped
• 1⁄2 yellow onion, roughly chopped
• 3⁄4 cup extra-virgin olive oil
• 4 cloves garlic (3 minced, 1 halved)
• 10 oz. squash, such as butternut, peeled and cut into 1⁄2″ cubes (about 2 cups)
• 4 large kale leaves, preferably lacinato or cavalo nero, stemmed and chopped
• 1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
• Kosher salt and freshly ground black pepper, to taste
• 1⁄2 tsp. crushed fennel seeds
• 8 thick slices country-style bread

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