As some of you have seen on Facebook, we have been cooking up a STORM around here lately. After we watched Forks Over Knives, Thad has been much more open to trying a more plant-based diet. I've been a vegetarian on and off since I was about 15 and when we met, I was eating veggie when Thad and I met 7 years ago. He's always been supportive of my eating preference but despite my vegan/veggie books I leave laying around hasn't embraced it as much as I would have hoped. Now, though, he's more open and I am so grateful that we can share in this journey together. I think that how we eat, like everything else in life, is a journey. How we choose to feed ourselves - both body and soul - is fluid and evolves. I've decided that I am going to post successful recipes here for you all to enjoy, too, because while I wish I could share these meals with you in person, that isn't always so easy. So enjoy and let me know what works for you, too! Here is tonight's meal, courtesy of Moosewood Restaurant New Classics.
Italian Bean & Squash Soup
Services 6-8
Total Time: 30-40 minutes
Ingredients:
1 T olive oil
3 1/2 cups finely chopped onions
6 large garlic cloves, minced or pressed
1 celery stalk, preferably with some leaves, finely chopped
1 3/4 cups crushed canned tomatoes with their juice (15 oz can)
1 qt vegetable broth
1 t dried oregano
pinch of crushed red pepper flakes
4 c diced peeled butternut squash
3 1/2 cups cooked pinto beans (two 15-oz cans, rinced and drained)
1 t salt
coarsely ground black pepper to taste
freshly grated Pecorino cheese (optional)
In a large nonreactive soup pot, heat the oil on medium heat. Add the onions, garlic, and celery and saute until softened, about 10 minutes. Add the crushed tomatoes, broth, oregano, and red pepper flakes and bring to a simmer. Stir in the squash and cook until tender, 10-15 minutes. Add the beans and salt and continue to cook until the beans are thoroughly heated. Add black pepper to taste. Serve hot topped with freshly grated cheese, if desired.
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