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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Soup can be made up to 2 days ahead. Reheat, covered, over high heat. Transport in a thermos or a tightly covered container in an insulated chest. Carry pistou in a separate covered jar. Ingredients:
3 1/2 quarts vegetable or fat-skimmed chicken broth |
1 pound butternut or hubbard squash |
2 carrots (6 oz. total), peeled |
1 red thin-skinned potato (5 oz.), scrubbed |
3 stalks celery (1/2 lb. total), rinsed |
1 onion (1/2 lb.), peeled and chopped |
3 cloves garlic, minced |
1/2 pound zucchini, ends trimmed |
1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded |
2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil |
5 cans (15 oz. each) cannellini (white) beans, rinsed and drained |
pistou |
salt and pepper |
Directions:
1. In an 8- to 10-quart pan over high heat, bring broth to a boil.
2. Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
3. Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
4. Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
5. Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.
6. Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.
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