| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dish, Soups, Vegetables, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Navy or Great Northern beans |
| 2 |
qt |
Water |
| 1 |
|
Onion stuck with |
| 2 |
|
Cloves |
| 1 |
|
Bay leaf |
| 2 1/4 |
t |
Salt |
| 1 |
T |
Olive oil |
| 2 |
|
Leeks, white part only |
|
|
washed well & minced |
| 1 |
lb |
Pumpkin or winter squash |
|
|
peeled and chopped |
| 2 |
|
Garlic cloves, minced |
|
|
Salt & pepper, to taste |
| 6 |
|
Sage leaves, slivered |
|
|
Additional sage leaves |
INSTRUCTIONS
Soak beans overnight in plenty of water to cover. Drain beans and
combine in a pot with the 2 quarts water, onion and bay leaf. Bring to
a boil and skim off any foam that rises. Reduce heat, cover, and
simmer for 1 hour. Add 2 tsp. salt; continue to simmer. Heat olive oil
in a large saucepan or non-stick skillet over medium-low heat and add
the leeks. Cook, stirring, until leeks soften, about 5 minutes. Add
the pumpkin and garlic and sprinkle with 1/4 tsp. salt. Continue to
cook for 5 minutes, stirring often, until the pumpkin begins to
soften. Ladle in some stock from the beans. Stir together and
transfer the pumpkin mixture to the bean pot. Cover and simmer 30 to
50 minutes, until the beans are thoroughly tender, even mushy. Taste;
adjust salt and add pepper. Remove the bay leaf and cloves from the
onion. Return the onion to the soup. Put the soup through the fine or
medium blade of a food mill and return to the heat. Stir in the
slivered sage and heat through gently, stirring. Serve, garnishing
each bowl with additional fresh sage.
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