Recipe

Bean Squash And Spinach Soup With Fresh Herbs Recipe

Add Step-by-Step Photos	Scrumptious / All my dishes 2 years, 2 months ago The most outstanding thing about this dish is how incredibly easy it is to make. I made it for the first time tonight, and I found it filling, hearty, and very tasty, although, I'll be honest, I wasn't bowled over by incredible flavor or originality.... More Prep:20m Cook:20m Servings:4	Scrumptious
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Ingredients

2 T. olive oil

2 medium leeks, washed well and finely chopped (white and pale green parts only)*see note

4 large cloves garlic, minced

2 1/2 C. vegetable broth

3 cups cooked beans (I used 1 can chickpeas and 1 can white cannellini beans)*see note

1/2 small butternut squash, peeled and cut into 1/2-inch cubes*see note

1/4 cup finely chopped herbs (I used rosemary and thyme)*see note

5 oz. fresh baby spinach leaves

salt and pepper to taste

1 T. vermouth (optional)*see note

Directions

1. In a large, heavy pot, heat olive oil and saute leek and garlic, stirring occasionally, about 5 minutes.

Stir in broth, beans, squash, and herbs.

Bring to a boil, reduce heat, and simmer, covered, about 20 minutes, until squash is tender and beans are soft.

Scoop 1 1/2 cups soup into a blender and puree until smooth. Add a bit more broth if necessary. Stir back into pot.

Stir in spinach and cook for 4-5 minutes longer, until greens are wilted.

Season with salt and pepper, and, if desired, vermouth.

Notes:

Note on leeks: Leeks have dirt packed into them tightly. Best way to prep them is to chop as desired for recipe, then plunge them into a big bowl of water and swish to release dirt. Then drain and rinse.

Note on beans: The original recipe (OR) called for 3 cups of chickpeas. I used some chickpeas and some white beans. I recommend going with only lighter colored beans for this recipe. If you are using canned beans, rinse them well before cooking with them, as the gas-producing goodies are in the water they are packed in.

Note on squash: The only reason this recipe was so fast and easy for me was because I used a 10 oz. bag of frozen butternut squash. I find peeling and chopping butternut squashes to be quite difficult and tend to avoid recipes that ask me to do so. I imagine that a couple of large sweet potatoes (much easier to chop and peel) would work nicely in this recipe if you don't have access to the frozen squash.

Note on herbs: OR called for 1/4 cup finely chopped fresh rosemary. I didn't have enough, so I used a combo. I think any combo (except fresh basil - go for oregano, marjoram, sage, thyme) would be nice.

Note on vermouth: When the stew was done it still seemed to "need something." Vermouth is my go-to ingredient for soups that need perking up, and I like how it turned out. But the recipe would work fine without it.

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Comments

heatherbudapest 2 years, 2 months ago said:
Yummy! i'm excited i get to keep trying your food. interstatial dinner party lives on...

heatherbudapest 2 years, 2 months ago said:
Ps, i know it could be interstate, but i just like the 'ial' at the end. and you know, anthropologists just love neologisms...