Butternut Squash and White Bean Soup
Adapted from Alice Waters’ The Art of Simple Food ^[1]

1 cup dried cannellini beans
3 cups vegetable broth (see note above)
4 cups water
2 tablespoons extra-virgin olive oil
Pinch salt
1 bay leaf
¼ to ½ teaspoon Aleppo pepper
1/4 cup dry or medium-dry sherry
4 large thinly sliced shallots (about 1 1/2 cups)
1 medium butternut squash, cut into ½ inch cubes (about 4 cups)
1 5-ounce package baby spinach
2 teaspoons sherry vinegar

Rinse and soak beans in a large bowl of cold water overnight, or use the quick-soak method.  Drain and place in a medium saucepan with broth and water Bring to a boil, then reduce heat and simmer until beans are tender (the time will depend on how old your dried beans are).  Drain, reserving liquid.

Heat the oil over low heat in a Dutch oven. Add the shallots, bay leaf, salt and Aleppo pepper, then cover and cook for 15 minutes, stirring occasionally.  Raise heat, add sherry and cook for 30 seconds. Add squash and 6 cups of liquid (reserved bean cooking liquid plus additional broth if necessary.)

Bring to a boil, then reduce heat and simmer, partially covered, until squash is tender, then add beans and spinach. Simmer for one minute longer, then add sherry vinegar, add additional salt to taste and serve.

Serves 6