Winter Squash-and-White Bean Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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You might think of this soup as a winter squash minestrone. While I've called for canned beans to make it more doable for busy people, the soup will be better if you cook your own beans. Ingredients:
1 tablespoon olive oil |
4 cups (1/2-inch) cubed peeled butternut squash |
2 cups chopped leek (about 3 leeks) |
3/4 cup diced carrot |
1/2 cup diced celery |
2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1 garlic clove, minced |
1 3/4 cups vegetable stock or 1 (14 1/2-ounce) can vegetable broth, divided |
5 cups water |
2 cups chopped green cabbage |
1/4 teaspoon black pepper |
2 (15 1/2-ounce) cans cannellini beans or other white beans, drained |
1/2 cup chopped fresh parsley |
3 garlic cloves, minced |
Directions:
1. Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); sauté 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls. Combine parsley and 3 garlic cloves; sprinkle over each serving.
2. Note: If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.
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