Winter Squash-and-White Bean Soup

Name: Winter Squash-and-White Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 946 milliliters (1/2-inch) cubed peeled butternut squash; 879 grams cannellini beans or other white beans, drained; 177 milliliters diced carrot; 118 milliliters diced celery; 118 milliliters chopped fresh parsley; 1 garlic clove, minced; 3 garlic cloves, minced; 473 milliliters chopped green cabbage; 473 milliliters chopped leek (about 3 leeks); 1 Tbsp olive oil; 0 teaspoons salt; 411 grams 3/4 cups Vegetable Stock or 1 vegetable broth, divided; 1 liters water; 2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage

Winter Squash-and-White Bean Soup is a gluten free and vegan recipe with 7 servings. One serving contains 179 calories, 9g of protein, and 2g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, garlic clove, cannellini beans beans, and a few other things to make it today. It works well as a rather inexpensive soup for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the olive oil in Dutch oven over medium heat until hot.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add squash and next 6 ingredients (squash through 1 garlic clove); saut 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits.

Ingredients you will need

Vegetable Stock

Whole Garlic Cloves

Squash

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vegetable