Easy White Bean, Swiss Chard and Butternut Squash Soup

1. In a large soup pot set over a medium flame, heat the olive oil. Add onions, celery and carrots and saute for about 5 minutes, until vegetables begin to release their juices. Sprinkle with about 1/2 teaspoon salt and saute for about 5 minutes more, until onions are transluscent.

2. Add the vegetable stock, water, butternut squash and bay leaves. Bring to a boil, reduce heat to simmer, and cook for about 10-15 minutes, until squash begins to soften.

3. Add the Swiss chard and beans and simmer for about 5 minutes more.

4. Season to taste with salt and pepper and serve.