Kidney Bean & Butternut Squash Soup Serves 6
Kidney beans and winter squash make sweet partners in this rib-sticking soup.

Prep Time: 15 minutes
Cooking Time: 2 1/2 hours

4 quarts water
1 pound kidney beans, picked over
2 bay leaves
2 tablespoons olive oil (optional)
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

1. Bring the water to a boil in a large covered pot. Add beans and bay leaves. Cook over medium heat, uncovered, 1-1/2 hours, stirring frequently, until the beans are nearly tender.

2. In a large skillet, heat olive oil 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.