1 hour
~6 servings
Be your own Nonna and make this heart-warming soup in the middle of the week with no qualms. Sub in any veggies that might be near their shelf life, this soup will give them an honorable discharge from the fridge. Up the ante and serve this with some crusty bread and fancy olive oil.
Ingredients
- 1 onion, diced
- 2 carrots, peeled and diced
- 4 celery stalks, chopped
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
- Half of a butternut squash, peeled & chopped in 1 inch cubes
- 6 cups vegetable bouillon (or compost bouillon)
- 1 (14.5 ounce) can of diced tomatoes
- 2 cups cooked white beans
- 1 bunch of greens, chopped in bites (remove stems if kale)
- 3 tablespoons fresh basil, chopped
Preparation
- Heat 2 tablespoons of oil in a large soup pot on medium heat. Once hot, add onions and sautée until translucent.
- In the meantime, prepare your carrots, celery and garlic. Toss these into the pot once onions are translucent and cook until fragrant about 5 minutes.
- Prepare your oregano and butternut squash and toss those in. Cook until oregano is fragrant.
- Add broth & tomatoes with their juice, bring to a boil and reduce to simmer. Let simmer for 45 mins.
- Stir in beans, greens and basil.