Butternut Squash and White Bean Soup
If you prefer, substitute chicken broth for the beef broth. For even more flavour, sprinkle each bowl with grated Parmesan cheese before serving.
|3 tbsp||olive oil||45 mL|
|1||celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)||1|
|1||medium onion, diced (about 1 cup)||1|
|1||garlic clove, minced||1|
|1 1/2 lbs||Butternut Squash, peeled and seeded, cut into 3/4-inch cubes (about 2 cups)||750 g|
|1 cup||drained, canned, diced tomatoes||250 mL|
|4 cups||low-sodium canned beef broth||1 L|
|4 slices||thin sandwich bread||4 slices|
|1 cup||rinsed and drained canned white beans||250 mL|
|salt and pepper|
Heat 2 tbsp oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 - 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.
Meanwhile, preheat oven to 350° F (180° C). Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tbsp oil; bake until just golden, about 10 minutes. Add beans to pot, and cook until they are warmed through, about 2 - 4 minutes. Season to taste with salt and pepper.
Serves: 4 to 6