Moosewood: Italian Bean & Squash Soup

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* Exported from MasterCook *

 

Italian Bean & Squash Soup

 

Recipe By : Moosewood Restaurant New Classics, page 79

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables *Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

3 1/2 cups finely chopped onions

6 large garlic cloves -- minced or pressed

1 celery stalk -- finely chopped

preferably with some leaves

1 3/4 cups crushed canned tomatoes

with their juice -- (15-ounce can)

1 quart vegetable broth

1 teaspoon dried oregano

1 pinch crushed red pepper flakes

4 cups diced peeled butternut squash

3 1/2 cups cooked pinto beans

(two rinsed and drained 15-ounce cans)

1 teaspoon salt

coarsely ground black pepper -- to taste

freshly grated Pecorino cheese -- (optional)

 

Serves 6 to 8. Total time: 30 to 40 minutes

 

Healthful, hearty, and satisfying, this attractive soup in 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.

 

Try the soup with Green Olive & Artichoke Tapenade or Portabello

Sandwiches, or with one of the Flavored Olives and Bread Sticks (see

separate recipes).

 

In a large nonreactive soup pot heat the oil on medium heat. Add the

onions, garlic, and celery and sauté 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 to 15 minutes. Add

the beans and salt and continue to cook until the beans are thoroughly

heated. Add black pepper to taste.

 

Serve hot topped with freshly grated cheese, if desired.

 

If you prefer a commercially produced broth, we recommend Pacific Organic

or Imagine Foods brands, in aseptically packaged boxes.

 

PER 12-OUNCE SERVING: 195 CALORIES, 7.7 G PROTEIN, 3 G FAT, 38 G

CARBOHYDRATES, 0.50 SATURATED FATTY ACIDS, 0 MG CHOLESTEROL, 744.6 MG

SODIUM, 6.8 G TOTAL DIETARY FIBER

 

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