Fragrant Autumn Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 7 |
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A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America. Ingredients:
2 tablespoons extra virgin olive oil |
2 cups chopped yellow onion |
1 tablespoon minced garlic |
2 bay leaves |
2 teaspoons paprika |
1 teaspoon ground black pepper |
1/8 teaspoon ground cinnamon |
4 cups peeled, seeded and chopped butternut squash |
1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained |
1 (6 ounce) can hunt's® tomato paste |
4 cups vegetable broth |
1 (10 ounce) package frozen whole kernel corn |
1 (19 ounce) can cannellini beans, drained, rinsed |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
2. Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
3. Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.
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