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Pumpkin Soup with Leeks and White Beans
Ingredients
  • 2 tablespoons butter or olive oil
  • 1 large leek, sliced in ¼-inch half moons ( 1 ½ to 2 cups)
  • 2 celery stalks, chopped small
  • 1 apple, chopped
  • 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried
  • ½ teaspoon salt (more or less to taste)
  • ¼ teaspoon white pepper (black pepper works too)
  • 2 cups kale, coarsely chopped
  • ¼ cup white wine (substitute 1 to 2 teaspoons champagne vinegar or apple cider vinegar)
  • 3 cups veggie broth or chicken stock
  • 1 ½ cups cannellini beans cooked or canned
  • 1 ½ cups fresh pumpkin puree or one 15 oz canned pumpkin (see notes)
Steps
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