My F&W
quick save (...)
Bean Soup with Winter Squash
© Maura McEvoy

Bean Soup with Winter Squash


The dried beans in this hearty soup must be soaked overnight.

  1. 1 pound dried emergo, borlotti or pinto beans, picked over and rinsed
  2. 3 quarts plus 1 cup water
  3. 1/2 cup chopped canned Italian tomatoes
  4. 2 garlic cloves, crushed
  5. 1/4 cup chopped celery leaves
  6. Large pinch of dried oregano
  7. 1/2 cup extra-virgin olive oil
  8. Salt
  9. 1 medium onion, finely chopped
  10. One 2-pound butternut squash, peeled and cut into 1-inch chunks
  11. Crushed red pepper
  1. In a large bowl, cover the dried beans with 2 inches of water and let them soak overnight. Drain and rinse the beans, then transfer them to a medium enameled cast-iron casserole. Add 3 quarts of the water and bring to a simmer over moderate heat, skimming as necessary to remove the foam that rises to the surface. Cook the beans over low heat until almost tender, about 1 hour. Add the tomatoes, garlic, celery leaves, oregano and 1/4 cup of the olive oil. Season with salt. Continue cooking until the beans are very tender, about 1 1/2 hours longer.
  2. Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil. Add the onion and cook over low heat until softened but not browned, about 8 minutes. Add the squash and the remaining 1 cup of water, cover and simmer over low heat until the squash is just tender, about 10 minutes.
  3. When the beans are done, stir in the squash. Season with salt and crushed red pepper and simmer for 5 minutes. Serve in shallow soup bowls.
Make Ahead The soup can be refrigerated for up to 3 days.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.