Winter Squash-And-White Bean Soup

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1 tablespoon olive oil

4 cups (1/2-inch) cubed peeled butternut squash

2 cups chopped leek (about 3 leeks)

3/4 cup diced carrot

1/2 cup diced celery

2 teaspoons chopped fresh or 1/2 teaspoon dried rubbed sage

1/4 teaspoon salt

1 garlic clove, minced

1 3/4 cups Vegetable Stock or 1 (14 1/2-ounce) can vegetable broth, divided

5 cups water

2 cups chopped green cabbage

1/4 teaspoon black pepper

2 (15 1/2-ounce) cans cannellini beans or other white beans, drained

1/2 cup chopped fresh parsley

3 garlic cloves, minced

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