Prep Time: 20 minutes
Cook Time: 35 minutes or simmer for longer
Serves 6-8 bowls of deliciousness
1 butternut squash, cubed and diced (about 2 1/2 cups)
2 cups diced carrots (about 3 carrots)
2 cups diced celery ( about 3-4 stalks)
5 garlic cloves, minced
1/2 yellow onion, diced
2 teaspoons, fresh thyme leaves, stems removed
26 ounce jar of Fire Roasted crushed tomatoes
1 14ounce (BPA free) can cannellini beans, drained and rinsed
1 (14 ounce BPA free can) red kidney beans
10 ounces of fresh baby spinach leaves
Freshly grated Parmesan Cheese and the rind of the cheese
about 2 cups of cooked small pasta, such as tubetti or elbow (Gluten Free if needed)
48 ounces of chicken stock or broth
1 teaspoon of Italian seasoning
1 bay leaf
salt and pepper
Good Extra Virgin Olive Oil
1. Heat 2 tablespoon of extra virgin olive oil over a dutch oven or heavy pot. Add the onion and let cook for 2-3 minutes.
2. Then add the diced celery, carrots and squash, garlic, thyme, Italian seasoning, and salt and cook for about 8-10 minutes or until vegetables start to soften.
3. Add the chicken stock, tomatoes and beans. Stir until combined, add the bay leaf and 2 to 3 teaspoons of salt and 1 teaspoon of pepper. Bring to a boil, then lower heat to a simmer and add the Parmesan rind to the pot. Let simmer for 30 minutes or until vegetables are tender.
4. While the soup is simmering, cook the pasta according to package, reserving 1/4 cup of pasta water to add to the soup.
5. Discard the bay leaf when soup has reached it’s 30 minutes, then add pasta water and pasta to the pot.
6. Just before serving, add the spinach and stir until the spinach is just wilted.
7. Pour into shallow soup bowls and add freshly grated Parmesan cheese on top and a little drizzle of olive oil and serve hot.
You can change up the vegetables to what is in season or what you prefer
A crusty French Baguette is perfect side to this hearty soup, but if you need to stay GF, then just serve.