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Italian Bean and Squash Soup (Moosewood Restaurant New Classics)

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Member since 2007

Serves | Prep Time | Cook Time


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)
1t salt
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.

Pairs Well With


These ingredients may sound like an odd mix, but the soup is really tasty. It's one of my new favorites, I use butternut squash that is pre-cut and cubed from produce or freezer sections of the supermarket. Good quality (I used organic) vegetable broth and good quality crushed tomatoes are important. Canned beans work just fine. Follow the directions exactly (including the "pinch" of crushed red pepper). Delicious!

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