Cannellini beans are so robust in benefits that it's hard to just choose one to talk about. Not only are they packed with protein but are so high in nutrients and minerals that they help strengthen the immune system.
This soup is perfect for the coming colder darker days where we need to nourish from the inside out!
On a baking sheet combine butternut squash, whole garlic cloves, and sage leave, toast with a drizzle of olive oil and bake for 30 min at 375 degrees.
In a 6 qt pot add a drizzle of olive oil and on in a hot pot toss in onions. Saute for about 5-7 minutes till golden.
Add the entire baking sheet of veggies into the pot. Add in cannellini beans, pour in your stock. Bring to a boil.
Lower heat and simmer for 15 minutes
You can leave your soup as is or you can use a hand blender to blend it; allowing there to still be chunks of squash. Garnish with some chopped sage.
Jessica Gebel @chefgebelski
While growing up Polish and with immigrant parents, Jess was always surrounded by food; leading her to start cooking at a very young age. After experiencing health issues in her early 20's, she discovered that 80% of her problems were due to her diet. With a desire for change, this inspired her to learn everything she could about the impacts of food on the body.
With 8+ years of experience in her pocket, taking home the win on Cooks vs Cons, and having an education from the National Gourmet Institute; Jess isn't your average natural food chef. Carrying a focus on plant-based and gluten-free meals; she brings passion and spontaneity to your plate with a delicious and ayurvedic flare.
While brightening the kitchen and teasing your tastebuds; Jess designs every meal with a purpose. Without ever sacrificing flavor and guaranteed to leave you asking for more.