My husband, Dan, found this recipe. I thought it might be a bit strange, I really like roasted butternut squash, but have never had it in a soup. It is a MUST have in this soup. The soup has great body and flavor. It actually tastes better each day as left-overs…the flavors just get better over time:)
Best…soup…ever (Zen Habits)
Ingredients:
- Various veggies (I used butternut squash, celery, corn, carrots all chopped into bite size pieces)
- One yellow Onion, diced
- 4 vegetable bullion cubes
- 1 package pasta (I used shells)
- 1 can kidney beans
- 1 can white beans
- 1 can stewed tomatoes
- water to cover (about 3 inches from the top)
- 2 tablespoons Olive oil
- salt and pepper to taste
- Italian seasonings
Directions:
- Dice all veggies and open cans of beans. Don’t skin the squash – just scoop out the seeds and dice.
- Heat up oil in large stock pot and saute onion and garlic
- Throw in all veggies, stir and heat until veggies start to soften
- season veggies with salt, pepper and Italian seasoning.
- Throw in beans, stewed tomatoes, and enough water to fill the pot 3 inches below lid. Heat on high until boiling, then turn down to medium heat.
- mix vegetable bullion with warm water in a cup until dissolved (I placed it in the micro to help disolve), pour into soup:
- add pasta and boil until pasta is cooked, about 12 minutes.
- season to taste and enjoy
