This is one of the yummy vegetarian recipes I've had tagged for a while! I guess one good thing about Lent is that I'm finally getting to try them all :) I found the original recipe for this in a magazine - the original actually called for chicken broth but I switched that out for veggie broth. It also mentioned you can the soup with a little grated Parmesan - it's a vegan recipe if you leave the cheese off.You can use whatever veggies you have on hand. I thought about adding some mushrooms and sweet corn but completely forgot - next time! Add those at the last minute with the spinach, salt, and pepper if you do any "softer" veggies like that. Carrot or celery could be added with the squash so it will have time to soften.
Enjoy!
Enough for 6 (I made the whole recipe - I'll freeze the leftovers)
Ingredients:
1 tbsp. vegetable oil (I used olive)
1 large onion, chopped (can I just say thank God for food processors! lol)
2 garlic cloves, minced
3 cups cubed squash - I used half zucchini, half something else - I think it was an acorn squash (long, thin, light yellow - I'm a bit squash-illiterate!)
1 32-oz can/box vegetarian vegetable broth
1 28-oz can diced tomatoes
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 10-oz package frozen spinach
1 15-oz can cannellini or navy beans, drained and rinsed
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
Method:
1. Heat the oil in a heavy large pot over medium heat until hot. Add the onion and cook 4-6 minutes until soft. Stir frequently.
2. Add garlic and cook 1 minute. Stir in the squash, broth, tomatoes, thyme, and oregano. Increase the heat to medium-high; bring to a boil. Reduce heat to medium or medium-low and simmer 15-20 minutes or until the squash is tender.
3. Stir in all remaining ingredients and simmer five minutes until heated through.
Here's the non-vegan version with cheese ;)
Reference:
The original recipe is from the October/November 2005 issue of Cooking Pleasures magazine.
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