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Winter Squash-and-White Bean Soup

Yield 7 servings (serving size: 1 1/2 cups soup and 1 tablespoon topping)
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

Nutrition Information

  • calories 231
  • caloriesfromfat 17 %
  • fat 4.4 g
  • satfat 0.6 g
  • monofat 2 g
  • polyfat 1.3 g
  • protein 9.8 g
  • carbohydrate 41.6 g
  • fiber 5.8 g
  • cholesterol 0.0 mg
  • iron 4.1 mg
  • sodium 339 mg
  • calcium 126 mg

How to Make It

  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.