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Monday, October 17, 2011

Sweet Tomato and Vegetable Soup

(serves 5-6)
Half of a butternut squash, chopped into bite sized pieces and roast with olive oil for 20 minutes at 350 degrees
2 tbsp olive oil 
1 tbsp minced garlic
1 tbsp minced shallot
1 bay leaf
1 red onion, diced
1 cup chopped carrot
1/4 cup dry white wine
2 cans low sodium chicken broth 
3/4 cup water
1 large can cannelloni beans
1 can diced tomatoes with oregano, garlic and basil
Salt, pepper, garlic powder, paprika 
Sour cream and shredded cheddar cheese

Heat dutch oven or soup pot over medium heat with olive oil, garlic, bay leaf, shallot and red onion. Saute 5 minutes until tender, add carrot and saute 2 more minutes. Add white wine to deglaze pan. Add chicken broth and water, and bring to a boil. After soup boils simmer on low and add cannelloni beans, tomatoes, squash and spices. Simmer 10 minutes on low. Top with sour cream and cheese. Enjoy!

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