Italian Bean and Squash Soup (Moosewood Restaurant New Classics)
1T olive oil
3 1/2 c finely chopped onions
6L garlic cloves, minced
1 celery stalk, chopped
1 3/4 c crushed canned tomatoes with juice (15 oz can)
1 qt vegetable broth
1t dried oregano
pinch of crushed red pepper flakes
4c diced peeled butternut squash
3 1/2 c cooked pinto beans (2 15 oz cans rinsed and drained)
black pepper to taste
1. In large nonreactive soup pot, heat oil on med heat. Add onions, garlic, and celery and saute until softened, about 10 minutes. Add the crushed tomatoes, broth, oregano, and red pepper flakes and bring to a simmer. stir in the squash and cook until tender 10-15 min. Add beans and salt and continue to cook until beans are throroughly heated. Add black pepper to taste.
2. Serve hot topped with freshly grated cheese, if desired.