Fall Vegetable & Heirloom Bean Soup

A deeply flavorful entrée, thanks to the addition of fresh herbs, garlic confit and our housemade chicken stock.

4-6 cloves F&L garlic confit, plus 2 tablespoons of the accompanying olive oil
2 leeks, trimmed of tough tops and ends, then diced
2 cups Flageolet beans, rinsed and soaked in a large stock pot of water overnight
½ Delicata squash, peeled, seeded and chopped into bite-sized cubes
1 cup French fingerling potatoes, washed and chopped into bite-sized cubes
2 cups heirloom tomatoes, seeded and chopped
8 cups F&L chicken stock
F&L bouquet garni
Sea salt and fresh ground pepper

1. Drain beans, rinse and set aside. Rinse out the stock pot and place it on the stove, turning the heat to medium-high. Add leeks and garlic confit cloves, drizzling with the olive oil. Cook until leeks are translucent, mashing the garlic up with the back of a spoon while you stir.

2. Once leeks are cooked, add in beans, chicken stock, and the bouquet garni. Generously season with salt and pepper. Bring soup to a boil, then lower the heat and simmer 25-30 minutes, until the beans are almost done. Add in squash, potatoes and diced tomatoes and bring soup back to a boil, then lower the heat and simmer for 15-20 more minutes, until the vegetables and beans are tender. Check for seasoning and add more salt and pepper if necessary.

3. Before serving, remove bouquet garni. Serve with grated Parmesan cheese and sliced whole grain bread on the side.

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