By Michael Paynic
Ingredients
2 Tbsp. olive oil
4–5 slices of bacon, chopped
3 leeks, sliced
3 cloves garlic, peeled and minced
3 cups winter squash, peeled and cubed
4–5 cups chicken stock
1 cup white wine
4 Roma tomatoes, chopped
Sea salt and pepper to taste
2–15 oz. cans cannellini beans, drained & rinsed
6 fresh thyme sprigs 2 Tbsp. parsley, chopped
Preparation
- In a medium soup pot, sauté bacon, leeks and garlic in olive oil until bacon starts to brown. Add squash, stock, wine and tomatoes. Season with salt and pepper.
- Stir and simmer for about 30 minutes or until squash is just tender and flavors meld; adjust seasonings to taste. More chicken stock may need to be added as the stew simmers.
- Add drained beans and simmer gently for an additional 5 minutes.
- Garnish with fresh parsley and thyme. Serve with crusty bread to soak up the yummy broth.
