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Categories:
vegetable butternut carrots potato stalks celery onion garlic zucchini red bell pepper fresh basil cannellini salt
Viewed: 58 - Published at: 3 years agoIngredients
- 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
- Salt and pepper
Method
- In an 8- to 10-quart pan over high heat, bring broth to a boil.
- Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
- Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
- Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
- 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.
- Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.
