Squash and Bean Minestrone

Adapted from Bon Appetit

Ingredients: 

• 1 lb dried navy or cannellini beans, soaked overnight and rinsed 

• 2 teaspoons olive oil

• 1 large onion, finely diced 

• 2 celery stalks with leaves, chopped

• 2 garlic cloves, minced 

• Sea salt 

• 1 butternut squash (about 2 ½ lbs), peeled, cut into ½ inch pieces 

• 1 lb green beans, trimmed, cut into 1-inch pieces 

• 8 cups chicken broth, or mineral broth

• Filtered water

• 1 cup chopped fresh flat-leaf parsley

• 2 bunches spinach, stems removed, OR 4 cups baby spinach, or collards, or kale or swiss chard 

Directions: 

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and garlic. Season with a pinch of salt. Cook until vegetables are softened, about 10 minutes. 

2. Add squash, green beans, navy beans, broth, and water if needed to cover everything by several inches. Bring to a simmer and cover. Cook until the beans are tender, about 1 ½ to 2 hours. 

3. Before serving, stir in parsley.