Zuppa di Fagiole e Zucca Tarifi

Malzemeler

• 4 Cups Cooked Cannellini Beans Or 2 (14 Ounce Cans), 2 Stalks Celery, Diced, 2 Carrots, Peeled And Diced, 1 Medium Onion, Peeled And Diced, 3 Garlic Cloves, Peeled And Minced, 3 Tablespoons Olive Oil, 3 Cups Peeled And Diced Butternut Squash (Or Similar Variety), 1 Can (14 Ounce) Chopped Tomatoes, 1 1/2 Liters Homemade Chicken Broth, Salt & Pepper, Pinch Red Pepper Flakes (Optional), 1/2 Cup Chopped Fresh Parsley. To Serve: Slices Of Crusty Italian Bread, Toasted, Drizzle Of Quality Extra Virgin Olive Oil, Grated Pecorino Cheese

Hazırlanışı

1. In a large heavy stock pot heat the olive oil, then add the onions, celery, and carrot and saute until soft and translucent, about 7 to 8 minutes. Add the garlic and cook an additional minute or two. Add the beans, diced squash, can of tomatoes, salt, pepper, and pepper flakes if using, and mix well. Add just enough broth to create a thick soup, keeping extra aside if needed. Bring the soup to a boil, then decrease the heat to a low simmer and cook until the squash and other vegetables are tender but not mushy, between 20 to 30 minutes. Place a slice of bread in the bottom of each soup bowl. Add the parsley to the soup, mix well, then spoon the soup over the bread slices in each of the bowls and serve with a drizzle of good olive oil on top. Serve hot, passing the bowl of grated cheese around the table for those who want it.

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