312 animal, vegetable, miracle
y BUTTERNUT BEAN SOUP
11 ⁄ 2
y
(^1) ⁄ 2 cup dried)
(serves 4)
cups dried white beans, soaked overnight and drained
3 medium portobello mushroom caps, sliced (optional)
6 garlic cloves, fi nely chopped
1 tablespoon thyme
1 tablespoon sage
4 teaspoons rosemary
Combine beans and spices in a large saucepan, add water to cover
amply, and simmer for 30 to 40 minutes, until beans are tender and most
water has cooked off. Add mushrooms toward the end.
2 butternut or hubbard squash, halved lengthwise and seeded
Olive oil
While beans are cooking, drizzle a large roasting pan with olive oil and
arrange squash skin side down. Cook at 400° for about 40 minutes, until
fully tender when pierced with a fork. Remove from oven and serve each
half squash filled with a generous scoop of bean soup.
VEGETARIAN CHILI
1 pound dry kidney beans, soaked overnight and drained
1 cup chopped carrots
2 large onions, chopped
1 cup frozen peppers (or
3 cloves garlic, minced
Olive oil
28 ounces canned tomatoes, undrained
4 cups vegetable stock or tomato juice
3–5 tablespoons chili powder