Ingredients

• 6 garlic cloves, minced
• 1 -3 lb butternut squash, peeled seeded and cut into 1 inch cubes
• 1 bunch kale, thick stems trimmed and leaves cut crosswise into 2 inch strips
• 1 tablespoon dried rubbed sage
• 5 (15 ounce) cans cannellini beans, rinsed and drained (white kidney beans)
• 1 cup kalamata olive, pitted and halved
• freshly grated romano cheese
• 1 cup canned vegetable broth
• 3 large onions, chopped
• 3 red bell peppers, seeded and cut into 1 inch pieces
• salt & fresh ground pepper