Kidney bean and butternut squash soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Water |
| 1 | pounds | Kidney beans; picked over |
| 2 | Bay leaves | |
| 10 | Cloves garlic; chopped | |
| 2 | Butternut squash; cut in half lengthwise, seeded, peeled and cubed | |
| 1 | bunch | Flat-leaf parsley; chopped |
| 10 | Leaves fresh basil; chopped | |
| Salt to taste | ||
| 1 | teaspoon | Black pepper |
Directions
Another Claire Criscuolo recipe from Delicious online PREP TIME: 15 minutes
COOKING TIME: 2½ hours
1. Bring the water to a boil in a large covered pot. Add beans and bay leaves. Cook over medium heat, uncovered, 11/2 hours, stirring frequently, until the beans are nearly tender.
2. In a large skillet, heat some broth or water over low heat. Add garlic and cook, stirring frequently for 5 minutes, until soft and golden. Add squash, parsley, basil, salt and pepper. Cook uncovered over low heat about 20 minutes, stirring frequently, until lightly softened.
3. Spoon squash mixture into the pot of beans, scraping up the bits that cling to the skillet. Simmer 45 minutes, stirring frequently, until squash and beans are soft and soup is thick. Adjust seasonings to taste.
Posted to fatfree digest by Maralyn <maralyn.olsen@...> on Jan 17, 1999, converted by MM_Buster v2.0l.