I love to share this dish with my family and
friends, with big, crusty bread and a tangy
salad alongside. The flavors in this stew make
me smile because they are sophisticated, yet
slightly sweet. This stew reminds me of when
I was a kid and mom made me good ole Campbell’s bean and bacon soup. This is far better,
but it still comforts like mom’s. This stew makes me happy
because my kids love it…they seriously ask for seconds and
thirds…you can’t beat that!
Butternut Squash + White Bean Stew
2 tablesppons olive oil
1 pound white cannelloni beans, soaked
4 to 6 cups chicken or vegetable broth
3 cups butternut squash, cubed
4 to 5 slices of apple wood smoked
3 leeks, sliced
3 cloves garlic, crushed and chopped
2 tablespoons olive oil
1 cup white wine
1 tablespoon peach preserves
4 Roma tomatoes, chopped
Salt and pepper, to taste
6 fresh thyme sprigs
2 tablespoons parsley, chopped
place beans and chicken broth in a large soup
pot and cook for 45 minutes, or until just soft.
meanwhile, peel and cube squash. (Ann uses
a vegetable peeler for the skin and spoon to
scoop out the seeds.)
in a medium skillet, sauté bacon, leeks and
garlic in olive oil until bacon starts to brown.
Add squash until softened.
Add bacon mixture and squash to the beans.
Add wine, peach preserves and
Add salt and pepper to taste, and a
sprinkle of fresh thyme.
stir and simmer for about 45 minutes or
until done and flavors have melded; adjust
seasonings. (more chicken broth may need
to be added as the stew simmers; liquid
should cover all.)
Garnish with fresh parsley and thyme.
serve with crusty bread to soak up the