Quite simply you need to make this soup! It’s warming, comforting, delicious and so worth the effort! It also happens to be Vegan!
Some of you will already know the story about how I dropped the large stainless steel bowlful of this soup on my client’s kitchen floor this week. For those that didn’t hear the resounding expletives I uttered, suffice it to say that only 1/2 of the full bowl was lost. The bowl went straight down to the floor never tipping, the 1/2 lost was the amount that bounced out of the bowl all over me, the oven door and all the surrounding white cabinets! After cleaning up I cooled the remaining soup and still had two quarts! I had just finished tasting it and successfully transferred it from the Le Creuset french oven to the large stainless steel bowl to immerse into an ice bath for cooling prior to storage. I don’t even know how it happened, but there I was in the middle of a huge soup puddle, apron, stained on the lower third, ankle sections of my jeans and shoes covered with tomato base and remnants of pasta and veggies! At least I could see where the soup went which made for thorough clean up!
Since I’d had a nice spoonful just before this occurred, I had a craving for more. Couldn’t hold back any longer and made a batch at home yesterday for our dinner. Also went freezer diving and located 8 pieces of Trader Joe’s Argentinian Red Shrimp which produced a wonderful shrimp salad with celery, capers, Dijon mustard, dill and mayo, that I served on toasted Brioche Rolls with Iceberg lettuce.
So without further ado here’s the recipe:
* Exported from MasterCook *
Recipe By :Jen Hoy , About.com Guide
Serving Size : 5 Preparation Time :0:10
Amount Measure Ingredient — Preparation Method
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2 tablespoons olive oil
1 medium onion — chopped
2 stalks celery — chopped
2 medium carrots — chopped
2 cloves garlic — chopped fine
2 pounds winter squash — peeled, seeded and cut into 1-inch chunks
1/2 teaspoon dried basil
1 pinch hot pepper flakes — (optional)
1 bay leaf
2 sprigs fresh thyme
28 ounces canned crushed tomatoes
2 cups canned cannellini beans
1/2 pound green beans — trimmed and cut into 1-inch pieces
1/2 bunch kale — cut into bite sized pieces
3 cups cooked pasta — (optional)
Sea Salt and Freshly Ground Pepper To Serve:
Extra virgin olive oil
Grated Parmesan cheese — (optional)
Warm olive oil over medium heat in a soup pot. Add onion, celery, carrot, and garlic and cook 5 minutes, stirring frequently.
Add squash, oregano, hot pepper, bay leaf and thyme, and cook 4 minutes. Add the tomatoes, white beans, 6 cups of water and two generous pinches of sea salt; bring to a boil, and cover.
Reduce heat, and simmer 25 minutes, until vegetables are tender. Add green beans and kale, and cook, uncovered, for 10 minutes. Stir in pasta. Discard thyme branches and bay leaf, adjust seasoning and serve, with a drizzle of olive oil and a sprinkling of Parmesan cheese if desired.
Start to Finish Time:
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My twists: I added a 28oz can of Diced Tomatoes and it’s liquid and 1 quart of Pacific Organic Low Sodium Vegetable Broth in place of the 6 cups of water. This is a very thick soup and I have also added an additional quart of vegetable broth to make more like a soup less like a stew! Either way it’s wonderful. Without the additional liquid you could literally eat it with a fork! I used Ditalini for my pasta choice, I precooked very al dente and stirred into the soup at the end and turned the pot off. Let it sit for a few minutes before serving with lots of grated Parmigiano Reggiano and freshly ground black pepper.
Eat Well….Be Well!!!