As a recipe developer, one of the things I can’t help but notice about good food is how SIMPLE the ingredients often are. I’ve learned a lot from cooking over the years about trusting the main ingredients to stand on their own.
In this soup this is evident with all the delicious fall ingredients. With cooler weather approaching I sure hope you’ll give this soup a try. I’m sure you will enjoy it.
White Bean Butternut Squash Leek Soup
- 3 leeks, diced
- 2 cloves garlic, peeled and minced
- 6 cups water
- 1 can white cannellini beans, rinsed and drained
- 2 cups cubed butternut squash
- 1 large sprig fresh rosemary
- few bay leaves
- salt and red pepper flakes
- optional but highly recommended: freshly-grated Parmesan, Italian bread Galati Cheese Company Ltd.
- kale microgreens Ortaliza
– Add diced leeks and cook for 5 minutes, stirring occasionally until soft and translucent.
– Add garlic and cook for 1-2 minutes until fragrant, stirring occasionally.
– Add beans, bay leaf and rosemary.
– Stir to combine.
– Add 6 cups of water or broth of choice.
-Add cubed butternut squash.
– Continue cooking the soup until it reaches a simmer.
– Reduce heat to medium-low and cover partially.
– Let the soup simmer for 10-20 minutes so that the flavors will meld.
– Add salt and pepper to taste.
(I definitely recommend a generous pinch or two of black pepper, and extra salt if needed, depending on your stock.)
– Remove the bay leaf and rosemary.
– Serve warm, topped with kale microgreens.
– Garnish with parmigiano cheese.
– Serve with Italian bread if desired.
Photos by Rosa Basile-Marrello