1/2 cup dried beans (suggest: Cannellini)
2 sprigs fresh rosemary
1 small onion, cut into quarters
1 small head garlic.
1/2 cup Pasta of your choice (try: Fusili or Gemelli)
1 tablespoons olive oil
2 leeks – white & light green part, thin sliced (or a large onion, your choice)
1 small winter squash of your choice, or half of a larger one (try: Acorn, Carnival, or Butternut) – peel and cut in 1/2-inch cubes
1 large bunch of any cooking green on hand (try: kale, bok choi, collards, chard, etc.)
6 cups Stock (veggie or chicken)
Salt & Pepper to taste
Two Days Before:
1.Place beans in a large bowl, and cover with water. Soak overnight and drain.
One Day Before:
2. Roast Head of Garlic – Heat oven to 425. Cut top 1/4 inch of garlic head off, drizzle with olive oil, & wrap in aluminum foil. Place packet in oven and roast for about 40 minutes. Remove packet from oven, and allow to cool. Set aside, or refrigerate overnight.
3. Place drained beans, 1 sprig of rosemary, onion, and 6 cups water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until beans are just tender, about 25 minutes. Drain beans, discard onion and rosemary, set aside to cool and refrigerate.
To finish the soup:
4. Cook pasta as directed for al dente, drain and toss with a tablespoon of olive oil to prevent sticking. Set aside.
5. Heat olive oil in a soup pot, add leeks, remaining sprig rosemary. Squeeze roasted garlic head over the leeks so that all the cloves pop out, then add the squash. Saute occasionally until leeks become translucent, and squash begins to soften (8-10 mins).
6. Add chopped greens and saute until wilted. Add stock and simmer for 10 minutes. Add reserved beans and pasta, cook until heated through. Adjust seasonings to taste. Serve.