Martha Shulman's Pumpkin And White Bean Soup

Directions

1. Soak beans overnight in plenty of water to cover. Drain beans and combine in a pot with the 2 qts water, onion and bay leaf. Bring to a boil and skim off any foam which rises. Reduce heat, cover, and simmer for 1 hour.
2. Add in 2 teaspoon salt; continue to simmer. Heat extra virgin olive oil in a large saucepan or possibly non-stick skillet over medium-low heat and add in the leeks. Cook, stirring, till leeks soften, about 5 min. Add in the pumpkin and garlic and sprinkle with 1/4 teaspoon salt. Continue to cook for 5 min, stirring often, till the pumpkin begins to soften. Ladle in some stock from the beans. Stir together and transfer the pumpkin mix to the bean pot.
3. Cover and simmer 30 to 50 min, till the beans are thoroughly tender, even mushy. Taste; adjust salt and add in pepper. Remove the bay leaf and cloves from the onion. Return the onion to the soup. Put the soup through the fine or possibly medium blade of a food mill and return to the heat. Stir in the slivered sage and heat through gently, stirring. Serve, garnishing each bowl with additional fresh sage.