INGREDIENTS
1/2 cup
walnuts
2
garlic cloves
1 cup
parsley leaves
1/2 cup
sage leaves
3/4 cup
olive oil
1/2 cup
parmesan cheese
1 serving
salt and pepper
2 lb
butternut squash
4 cups
chicken broth
3 cups
water
4 tbsp
butter
1 tbsp
soy sauce
1 tbsp
vegetable oil
1 lb
leeks
1 tbsp
tomato paste
2
garlic cloves
1 serving
salt and pepper
45 oz
cannellini beans
1 tsp
white wine vinegar
1 serving
½
2
1
1 serving
½
1 serving
¾
1
1
4
3
4
1
1
1
1
2
3
1