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Ingredients
Soup:
1-1/2 cups dried white beans, soaked overnight and drained
6 garlic cloves, finely chopped
1 tablespoon thyme
1 tablespoon sage
4 teaspoons rosemary
3 medium portabella mushroom caps, sliced (optional)
2 butternut or Hubbard squash, halved lengthwise and seeded
Olive oil
Instructions
1. Combine the beans, garlic and spices in a large saucepan, add water to cover amply and simmer for 30 to 40 minutes, or until beans are tender and most of the water has cooked off. Add mushrooms toward the end.
2. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin side down. Cook at 400 F for about 40 minutes, or until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.
Reprinted with permission from Animal, Vegetable, Miracle: A Year of Food Life by Barbara Kingsolver with Steven L. Hopp and Camille Kingsolver (Harper Perennial, 2008). Copyright 2008 by Barbara Kingsolver.
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