I couldn’t resist all those gorgeous squashes at the stands last fall. I stared at them for a few months until they called to the pot and to me. While inspired, I created three dishes, this Italian White Bean and Squash Soup, Risotto with Butternut and Gorgonzola and a creamy squash soup.
½ cup Spanish onion, diced
4 cloves garlic
1 ½ lbs winter squash, cut into large squares
3 carrots, diced
2 bay leaves
1 tablespoon Italian spices
3 sprigs fresh rosemary
½ can chopped tomatoes (#10 can-3 lbs 3 oz)
2 cans cannelloni beans, with liquid
¼ cabbage, cut into 1 ½” slices
1 tablespoon chicken bouillon
1/3 cup olive oil
salt and pepper to taste
Heat the olive oil in a soup pot. Saute the onion and garlic. Stir in the squash and carrots. Cover and cook for a few minutes to allow the flavor to intensify.
Add the spices and chopped tomato. Add water to cover and the chicken bouillon. Cook until vegetables are soft. Add the cannelloni beans and cabbage. Cook for another 10 minutes until the cabbage is tender.
| Topics: Recipes |