Vegetable Soup with Red Beans and Butternut Squash

Soups | Italian cuisine

⏳ Time

2 hours + 5 hours

🥕 Ingredients

🍽️ Servings

Description

Vegetable soup with red beans and butternut squash

Ingredients

Red Beans - 3.7 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 - 1 qt
Butternut Squash - 14.1 oz
Potato - 2 pieces
Italian parsley - 0.4 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.