I love my weekly CSA box. Not only is it filled with the freshest and most delicious vegetables and fruits, but it also comes with a little leaflet that gives us ideas on what to cook with the selection of the week. This soup, which was adapted from Alice Water’s The Art of Simple Food, is the perfect example of an easy, quick and delicious soup. Hope you enjoy it as much as we did.
Ingredients:
1 cup dried white beans (such as cannellini, haricot blanc or navy beans)
3 cups chicken stock
4 cups water
2 tablespoons olive oil
2/3 leeks, sliced thin
3 or 4 sage leaves
1 bay leaf
1 medium butternut squash, peeled and cut into 1/2 inch cubes
Salt
Instructions:
Soak the beans overnight. Drain and put in a large pot with chicken broth and 4 cups of water. Bring to a boil, then lower the heat and simmer until the beans are tender.
Start checking after 45 minutes.
Season to taste when cooked.
Heat olive oil in a heavy-bottomed pot and add leeks, sage and bay leaf. Cook over medium heat until tender, about 15 minutes.
Then, stir in the butternut squash and salt. Cook for 5 minutes.
Drain the beans and add 6 cups of their cooking liquid to the squash and onions. Cook at a simmer until the squash starts to become tender.
Add the beans and keep cooking until the squash is very soft.
Taste and adjust the seasoning if necessary.
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