Monday, June 3, 2013

Navy Bean and Winter Squash Soup

The Beans

1 cup navy or cannellini beans, soaked
3 large garlic cloves, smashed
1 onion, peeled, halved, and studded with 2 cloves
Aromatics: 1 bay leaf, several sage leaves, a thyme sprig, 4 parsley branches
1 T olive oil
Sea salt and pepper

The Vegetables

2-4 T olive oil
1 lb butternut squash, peeled and diced
1 large onion
3-4 turnips, peeled and diced
1 T chopped sage
2 T chopped parsley
1 plump garlic clove, chopped
Aromatics: 1/2 t dried oregano, pinch of dried thyme, 2 bay leaves
1/2 lb Savoy cabbage, chopped into squares

To finish

1 1/2 cups fresh bread crumbs
2 T olive oil
3 T finely chopped sage
1 garlic clove, minced

Drain and rinse the beans and put them in a pot with 2 quarts water, the garlic, onion, aromatics, and 1 T olive oil. Bring to a boil, then lower the heat and simmer, partially covered, for an hour. Add 1 t salt and continute cooking until the beans are tender, another half hour or so. Drain the beans, leaving them injust enough liquid so that they don't dry out, then strain and reserve the cooking water.

Warm the oil in a soup pot. Add the squash onion, turnips, sage parsley, garlic, aromatics, and 1 t salt. Give a stir, then cook over medium heat, stirring occasionally, until the vegetables have started to brown a bit here and there and caramelize, about 15 minuts. Add the cabbage and let it wilt, then add the bean broth . Bring to a boil, then lower the heat and simmer , parially covered, until the squash is tender but still intact, 15-20 minutes. Add the beans and continute cooing until heated through. Add salt and pepper to taste.

Toss bread crumbs with oil and sage. Cook in skillet on stove until crisp and golden. Add garlic during last few minutes. Season with salt and pepper. Serve the soup and add a generous helping of the hot crumbs to each bowl.

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