Bean Soup with Winter Squash Recipe

Name: Bean Soup with Winter Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried emergo, borlotti or pinto beans, picked over and rinsed; 3 quarts plus 1 cup water; 1/2 cup chopped canned Italian tomatoes; 2 garlic cloves, crushed; 1/4 cup chopped celery leaves; Large pinch of dried oregano; 1/2 cup extra-virgin olive oil; Salt; 1 medium onion, finely chopped; One 2-pound butternut squash, peeled and cut into 1-inch chunks; Crushed red pepper

Servings: persons

1 pound dried emergo, borlotti or pinto beans, picked over and rinsed
3 quarts plus 1 cup water
1/2 cup chopped canned Italian tomatoes
2 garlic cloves, crushed
1/4 cup chopped celery leaves
Large pinch of dried oregano
1/2 cup extra-virgin olive oil
Salt
1 medium onion, finely chopped
One 2-pound butternut squash, peeled and cut into 1-inch chunks
Crushed red pepper

1
In a large bowl, cover the dried beans with 2 inches of water and let them soak overnight.
2
Drain and rinse the beans, then transfer them to a medium enameled cast-iron casserole.
3
Add 3 quarts of the water and bring to a simmer over moderate heat, skimming as necessary to remove the foam that rises to the surface.
4
Cook the beans over low heat until almost tender, about 1 hour.
5
Add the tomatoes, garlic, celery leaves, oregano and 1/4 cup of the olive oil.
6
Season with salt.
7
Continue cooking until the beans are very tender, about 1 1/2 hours longer.
8
Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil.
9
Add the onion and cook over low heat until softened but not browned, about 8 minutes.
10
Add the squash and the remaining 1 cup of water, cover and simmer over low heat until the squash is just tender, about 10 minutes.
11
When the beans are done, stir in the squash.
12
Season with salt and crushed red pepper and simmer for 5 minutes.
13
Serve in shallow soup bowls.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound dried emergo, borlotti or pinto beans, picked over and rinsed, 3 quarts plus 1 cup water, 1/2 cup chopped canned Italian tomatoes, 2 garlic cloves, crushed, and more.

Yes, Bean Soup with Winter Squash falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bean Soup with Winter Squash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions