White Bean Soup with Butternut Squash

September 21, 2015

This is a variation of the the following recipe from Twelve Months of Monastery Soups by Br. Victor-Antoine d'Avila-Latourette, 1996,  Triumph Books, Liguori, Missouri, page 163.

1 pound dry white beans
12 cups water
2 onions
1 butternut squash, peeled, seeded, and cut in small cubes.
2 leeks
1 celery stalk
a few leaves of garden greens (spinach, chard, etc)
4 garlic cloves
6 tablespoon olive oil
2 vegetable bouillon cubes (or to taste)
finely minced thyme leaves

Soak the dry beans in cold water for at least 10 hours.  Rinse them well and put them into a large soup pot with water.

Cut the onions, leeks, and celery into thin pieces.  Cut greens into wide strips.  Mince garlic.  Add to soup with chopped squash, along with oil and bouillon cubes.

Cook soup, covered, over medium heat for about 1 hour, stirring occasionally.  Let the soup sit for about 10 minutes with the lid on. 

Add salt, pepper, and thyme.  Reheat for another 5 minutes and serve hot.


September 21, 2015 Back to Abbey Cooks
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