Ingredients:
1 cup dried cannellini or borlotti beans soaked overnight
¼ cups olive oil
1 large onion, diced
2 carrots, finely chopped
2 celery stalks, chopped
1 large leek, cleaned and sliced into rounds
4 cloves garlic, minced
½ teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1 bunch kale, stemmed and chopped
1 small can of tomatoes, drained and chopped
1 butternut squash, peeled and cut into ¼-inch cubes, about 2 cups
Directions:
1. In a large, wide pot, cover the beans with cold water to about 1-2 inches above the beans. Bring to a slight boil then immediately lower the heat to a gentle simmer; stir the beans occasionally while cooking and add more water if they begin to get dry. Cook until tender, about 60 minutes or so (test them – you don’t want them crunchy or mushy). Add a little salt toward the end of the cooking time for a tender bean.
2. When the beans are tender, turn off the heat and let them rest in the cooking liquid. If you drain them right away the skins will be shaggy and cracked. Drain when cooled, reserving a few cups of the cooking liquid, and set aside.
3. Heat a heavy bottomed pan over medium heat with the olive oil. Add the onion, carrots, celery and leek; cook until tender, about 15 minutes.
4. Add the garlic, rosemary, sage, kale and tomatoes with a pinch of sea salt, and cook for 5 minutes. Add 3 cups of water and bring to a boil. Reduce heat to a simmer and cook an additional 15 minutes.
5. Add the squash and continue cooking until tender, about 10-15 minutes. Add the cooked beans and stir to combine well. If too thick, you can add a little of the reserved cooking liquid from the beans.
6. Serve very warm, and garnish each bowl with a splash of good olive oil and grated Parmesan cheese if so desired.
Serves 8