Autumn Harvest Soup

• 2 cups dry white beans, soaked
• 2 tablespoons olive oil
• 8 ounces smoked bacon, cut in half crosswise
• 2 garlic cloves, chopped
• 3/4 cup onion, diced
• 1/2 cup leek, diced
• 1 cup celery, 1/4-inch diced
• 2 apples, tart cooking, peeled and cubed
• 1/2 cup carrot, 1/4-inch diced
• 2 cups butternut squash, 1/4-inch diced
• 1 1/2 tablespoons fresh thyme, chopped
• 1 1/2 tablespoons fresh rosemary, chopped
• 5 cups vegetable stock
• sea salt & white pepper

1. Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
2. Pour off any excess fat.
3. Add onions and garlic continuing to cook until onions are softened.
4. Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
5. Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
6. Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
7. Adjust final seasoning.

white beans, olive oil, bacon, garlic, onion, celery, apples, carrot, butternut squash, fresh thyme, fresh rosemary, vegetable stock, salt

Taken from www.food.com/recipe/autumn-harvest-soup-372294 (may not work)