Vegetable Soup with Red Beans and Butternut Squash
Soups • Italian
Description
Vegetable soup with red beans and butternut squash
Ingredients
- Red Beans 5 oz
- Olive Oil 1 tablespoon
- Leek 1 stalk
- Onion 1 piece
- Carrot 2 pieces
- Celery 2 stalks
- Zucchini 1 piece
- Tomato Paste 1 tablespoon
- Vegetable Broth 0 qt
- Butternut Squash 15 oz
- Potato 2 pieces
- Italian parsley 0 oz
- Salt to taste
Step-by-Step Guide
Step 1
Place the beans in a large bowl, cover with cold water, and soak overnight. Rinse and transfer to a pot. Cover with cold water and cook for 45 minutes or until the beans are soft. Drain and dry the beans.
Step 2
Cut the leek in half lengthwise and slice it, and dice the onion. Heat olive oil in a pot and sauté them for 2–3 minutes — the onion should not brown. Add the chopped carrot, celery, and zucchini and sauté for another 3–4 minutes. Add the tomato paste and stir for 1 minute. Pour in the broth and 1.25 liters of water and bring to a boil. Simmer for 20 minutes.
Step 3
Add the beans, finely chopped parsley, and the butternut squash and potato, diced into 2 cm cubes. Simmer for another 20 minutes — or until the vegetables are soft and the beans are cooked. Add salt to taste. Serve with crusty bread.
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