Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 large leek (sliced (about 1 3/4 cups))
  • 1 medium onion (finely chopped (about 2 cups))
  • 1/2 cup diced carrots
  • 2 cups diced celery
  • 2 cups butternut squash cubes (about 3/4" square)
  • 1 Serrano pepper (minced (1 1/2 - 2 tablespoons))
  • 2 garlic cloves (minced)
  • 1 ½ teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 2 teaspoons kosher salt (or 1 teaspoon table salt)
  • 1/2 teaspoon freshly ground pepper
  • 8 cups vegetable broth
  • 1 chunk Parmesan cheese rind
  • 3 cups cooked white beans
  • 1 ½ cups roasted chicken,
  • 3 - 4 tablespoons harissa chile paste
  • 1/2 carton pre-washed baby spinach
  • 4 canned whole tomatoes, quartered (without the sauce that's in the can)

Instruction

  • Prep. Prep the leek, onion, carrots, celery, butternut squash and Serrano pepper. Put in a large bowl. Look at the notes for tips!
  • Sauté. Warm up a little olive oil in a large Dutch oven, such as a Le Creuset. Dump all the prepped vegetables into it all at once (the leek, onion, carrots, celery, butternut squash and Serrano pepper). Toss with a large wooden spoon to coat with the olive oil. Sauté until just starting to soften, about 10 minutes. Tip: Stir and toss only every couple of minutes so that a brown coating develops on the bottom of the pot. This is called the fond, and contributes additional savory flavor to the soup. Add the garlic, dried herbs, salt and pepper. Cook for another 5 minutes until fragrant.
  • Make it a soup. Add the broth, the Parmesan rind for another savory flavor infusion, and cooked white beans. Simmer for 5 - 10 minutes to warm the beans, and then thicken the soup by using an immersion blender for about 15 seconds.Tip: If you don't have an immersion blender, remove 2 cups of soup and pour it into a blender to purée. Then pour it back into the soup. Stir in the chicken, harissa (to taste), spinach and tomatoes. Simmer for 10 minutes to mingle the flavors.Tip: Purchased harissa has a range of spiciness. Start with half of what the recipe calls for, and then add more to your own taste.
  • Serve. Serve piping hot in large bowls, topped with a couple shavings of Parmesan cheese, with a hunk of bread slathered with butter.