Add the oil and garlic to a nonstick pot. Stir while cooking over medium-high heat for 1 minute.
Stir in the red pepper flakes and cook for about 1 minute until the garlic starts to brown.
Reduce heat to medium. Stir in the onion, celery, and carrots. Cook for 2 minutes.
Add the sage, stir, and cook 1 minute.
Add the bacon, stir, and cook for 1 minute
Add the ham, stir, and cook for 1 minute.
Add the butternut squash, stir, and cook for 1 minute.
Add the wine, stir, and cook for 1 minute.
Add the chicken stock and bring to a boil.
Pour in the paste of cannellini beans and the cream. Reduce heat and simmer for 15- 20 minutes.
Remove from heat and stir in the parmesan cheese until melted.
Serve in your favorite soup or, as I prefer, pasta bowls.
3 tablespoons extra light olive oil
5 cloves garlic, cut thick
1/4 teaspoon red pepper flakes
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 tablespoon fresh sage, chopped
1/2 cup chopped bacon
1/2 pound cooked ham, cut into 1/2″ slices and diced to 1/4 “
2 cups peeled and diced butternut squash
1/4 cup white wine.
2 cups chicken stock.
1 can cannellini beans, drained and processed to a soft paste
1/2 cup whipping cream
1/2 cup grated parmesan cheese