To prepare the beans

2 cups dried small white beans, picked through and rinsed
7 cups water
1 bay leaf
1 generous tablespoon finely chopped dried rosemary
2 teaspoons sea salt

Place the beans in a bowl. Add enough cold water to cover the beans
by 3 inches. Let stand overnight or for at least a few hours. Drain and
rinse the beans.

Combine the beans with 7 cups of fresh water and bay leaf in a heavy
large pot. Bring the water to a simmer over high heat. Decrease the heat
to medium-low. Simmer the beans for up to 1hour stirring occasionally.
The beans should hold their shape but be tender. Add In rosemary and
salt, cook for another 10-15 minutes or until tender.

To prepare the soup

1 tablespoon neutral cooking oil
2 onions, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1 (2-inch) piece fresh ginger, peeled and finely chopped
8 cups water
2 3/4 pounds butternut squash (approximately 1 squash), peeled, seeded and cubed
2 teaspoons grated orange peel
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup plain non-dairy milk

Heat the oil in a heavy stockpot over medium-high heat. Add the
onions, celery, garlic, and ginger. Sauté for 5 minutes, or until the
vegetables are tender. Stir in the water and squash. Cover and bring to a
simmer over high heat. Decrease the heat to medium-low. Cover and
simmer for 30 minutes, stirring occasionally, or until the squash is
tender. Stir in the orange peel, salt and pepper.

Using a hand-held immersion blender, puree the soup in the pot until
smooth. Alternately, working in batches, puree the soup in a regular
blender until smooth. Stir in the non-dairy milk. Add cooked rosemary
white beans. Serve.

A few questions for Ann:

1) When did you become a vegan? My second job in my 20’s was in New York City at a vegetarian restaurant. I started busing tables, and then became a server. My customers shared their food journeys and these stories helped encourage me to change my diet, my life. Over the years, I’ve explored the many permutations of a plant-based diet. I spent years as a strict vegan and a macrobiotic, and I have experimented with raw foods, food combining, wheat- and gluten-free eating, and other dietary regimes. Today, I know what makes me feel best—a mostly vegan diet.