Winter Squash-And-White Bean Soup Recipe

Name: Winter Squash-And-White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Heat the olive oil in Dutch oven over medium heat until hot. Add squash and next 6 ingredients (squash through 1 garlic clove); saute 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.

1913

kcal

Calories

188

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Winter Squash-And-White Bean Soup 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.

Winter Squash-And-White Bean Soup

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