A hearty Italian soup that tastes better each time it's reheated.
- 1-2 tablespoons olive oil
- 1/3 cup chopped red onion
- 2 garlic cloves, peeled and minced
- 2 cups peeled butternut cubes
- 1 medium potato, peeled and cubes
- 2 celery stalks, chopped
- 1/3 cup chopped carrots
- 3/4 cup chopped green beans, fresh or frozen
- 1 1/2 cups corn kernels, fresh or frozen
- 2 tablespoons tomato paste
- 1 28-ounce can whole tomatoes, with liquid
- 3 cups chicken or vegetable stock
- 1 1/2 cups water
- 1 cup cannellini beans
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 tablespoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 cup ring or ditalini pasta
- salt and pepper to taste
- shaved or grated Parmesan cheese (optional)
- Heat the olive oil in a large pot over medium heat.
- Sweat the onions, celery, and garlic for 2-3 minutes, or until they start to become translucent.
- Add the potatoes, squash, and carrots, and cook for 2-3 minutes more.
- Add the remaining ingredients (except for pasta and cheese). Cover and over medium high heat, bring to a boil. Reduce heat to medium and simmer, partially covered, until the vegetables are fork tender.
- Bring back to a boil, uncovered. Add pasta. Lower heat and simmer uncovered until pasta is al dente. Check seasoning.
- Remove bay leaves before ladling into bowls. Top with cheese if desired.
All cubes should be bite-sized, as the soup will not be processed.
Add frozen or fresh spinach when adding pasta if desired.
The pasta and beans will continue to absorb liquid for a while, so you may need to add more water or stock when reheating.