Winter Squash-and-White Bean Soup

Ingredients

• 0.3 teaspoon pepper black
• 4 cups butternut squash cubed peeled ()
• 31 ounce cannellini beans beans white drained canned
• 0.8 cup carrots diced
• 0.5 cup celery diced
• 0.5 cup parsley fresh chopped
• 1  garlic clove minced
• 3  garlic cloves minced
• 2 cups cabbage green chopped
• 2 cups leek chopped ( 3 leeks)
• 1 tablespoon olive oil 
• 0.3 teaspoon salt 
• 14.5 ounce vegetable stock divided canned
• 5 cups water 
• 2 teaspoons or dried fresh chopped

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat the olive oil in Dutch oven over medium heat until hot.
2. Add squash and next 6 ingredients (squash through 1 garlic clove); saut 10 minutes. Stir in 1 cup Vegetable Stock, scraping pan to loosen browned bits.
3. Add 3/4 cup stock and water; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Stir in cabbage, and simmer, partially covered, for 12 minutes. Stir in pepper and beans; cook 1 minute or until thoroughly heated. Spoon soup into bowls.
4. Combine parsley and 3 garlic cloves; sprinkle over each serving.
5. Note: If you decide to use canned vegetable broth instead of Vegetable Stock, omit the added salt.