This is a surprisingly light and elegant bean soup. We like this soup’s subtle bean flavor, and it is a good first course for any meal.

SERVES 6.

INGREDIENTS

• 1 cup dried navy beans
• 5 cups water
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 large shallot, chopped
• 1 medium onion, chopped
• 3&1/2 cups peeled and cubed (1-inch) winter squash
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 4 cups Vegetable Stock
• salt and pepper to taste
• 3/4 cup half and half or soy milk (optional)

INSTRUCTIONS

1. Wash beans and cover with 5 cups water in a large pot. Bring to a boil, reduce heat, and simmer, covered, for approximately 1&1/2 hours or until beans are tender. Drain.
2. In a soup pot, sauté garlic, shallot, and onion in 1 tablespoon olive oil for approximately 5 minutes.
3. Add cubed squash, cooked beans, herbs, and stock. Bring to a boil, then reduce the heat, and simmer, covered, until squash is tender, approximately 20 minutes.
4. Puree soup in batches in blender.
5. Return to soup pot, add half and half or soy milk, and taste to adjust seasoning. Add salt and pepper to taste.