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Seriously Simple: When it’s cold outside, turn to this comforting, colorful dish

Diane Rossen Worthington, Tribune Content Agency on

Chock-full of red Swiss chard leaves, vibrant orange butternut squash nuggets and mahogany red bits of oil-marinated sun-dried tomatoes, this soup is soul-satisfying.

One of my favorites, this soup balances an exceptional lightness with the sturdy flavor of white beans. Red Swiss chard, butternut squash and sun-dried tomatoes add color and subtle texture to this savory soup.

I like to serve this along with a mixed seasonal green salad studded with apple nuggets, creamy goat cheese crumbles and toasted pine nuts, which adds its own distinctive toast flavor. For a complete meal, accompany with chunks of warm sourdough or French bread and fresh butter.

Winter White Bean Soup

Serves 6 to 8

1 cup (1/2 pound) Great Northern or other white beans


2 tablespoons olive oil

2 large leeks, white part only, cleaned and finely chopped

2 medium carrots, peeled and coarsely chopped

3/4 pound butternut squash, peeled and diced


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