Source: Moosewood Restaurant New Classics
by Moosewood Collective.
Makes 6- 8 servings.
Preparation time: 30 to 40 minutes
Tips: Replace with beans of your choice for a variation.
Bean and Squash Soup
Italian
Ingredients
Preparation
1 tablespoon olive oil
3 1/2 cups onions, finely chopped
6 large garlic cloves, minced or pressed
1 celery stalk, preferably with some leaves, finely chopped
1 3/4 cups crushed canned tomatoes with their juice (15- ounce can)
1 quart vegetable broth (Pacific Organic or Imagine Food Brands recommended if not home made)
1 teaspoon dried oregano
pinch of crushed red pepper flakes
4 cups diced and peeled butternut squash
3 1/2 cups cooked pinto beans ( two 15-ounce cans, rinsed and drained)
1 teaspoon salt
coarsely ground black pepper to taste
Fresh grated pecorino cheese (optional
1. In a large nonreactive soup pot, heat the oil on medium heat. Add the onion, garlic and celery and saute until softened, about 10 minutes.
2. Add the crushed tomatoes, broth, oregano and red pepper flakes, and bring to a simmer.
3. Stir in the squash and cook until tender, 10 to 15 minutes.
4. Add the beans and salt and continue to cook until the beans are thoroughly heated.
5. Add black pepper to taste.
Serve hot with freshly grated cheese, if desired.
NOTE: Hearty, healthful and satisfying, this attractive soup from the Southern Italian tradition is quite easy to prepare. Oregano and crushed red pepper are assertive enough flavors to balance the otherwise sweet and mild soup.
