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Yield: 9 cups
1. In 1-gallon pot, heat oil over medium flame. Sweat onions with salt and red pepper flakes until onions are translucent. Add leeks, carrots, celery, and garlic. Continue sweating until vegetables begin to soften, about 5-7 minutes.
2. Add white beans, stock, rosemary, and sage to pot with vegetables. Simmer with lid ajar, until beans become just about tender, about 40 minutes.
3. Add butternut squash to pot and continue to simmer until squash begins to break down and soup thickens.
4. When beans are tender, season soup with vinegar, salt, and pepper.
5. Garnish soup with parsley and parmesan (if using).
- Calories 0
- Carbohydrate Content 0 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 0 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g