Harvest White Bean Soup

the noble home’s Harvest White Bean Soup with Ciabatta Crostini

Yield: 4 - 6 Servings

Ingredients:

4 Tbsp butter

1 onion, chopped

3 cloves garlic, peeled and minced

1 butternut squash peeled, seeded and chopped

2 each 13 oz cans Navy or Cannelini beans, liquid retained

5 cups water

2 inch piece of parmesan rind

Bouquet Garnis of thyme, sage and rosemary

1 bunch kale, rinsed, stemmed and torn to 2 inch pieces

season to taste with salt, pepper

1/2 bunch parsley, chopped ( for garnish)

Method:

• Set pot to medium heat and foam butter

• Sweat aromatics ( onion & garlic) with the lid on

• Add squash and sweat adjust heat as needed

• Add beans, water, parmesan rind and Bouquet Garnis ( tie tail of the string to the handle of your pot for easy disposal)

• Bring to boil then reduce to simmer, stirring regularly for at least 15 minutes

• To finish, stir in kale and season with salt, pepper

Notes:

I typically serve soup as a meal, especially if Matt has recently made bread. If the bread is a day or two old, I spread softened butter on top and throw it under the broiler for 3 minutes, or so. I salt lightly and place the crostini directly on the soup so it absorbs the liquid and softens from underneath. Also provides a little drama on the plate.

Organic Butternut Squash