I made this satisfying soup last night and couldn’t wait to share my recipe with you. It’s delicious, super healthy and will warm you up on a cold night.
(Update: since I originally posted this recipe, I’ve gotten many comments on how delicious it is. Try it; you’ll love it!)
4 Tablespoons of olive oil
10 oz. of cremini mushrooms, sliced
2 carrots, diced
2 ribs celery, diced
1/2 onion, diced
2 or 3 cloves of garlic, minced
1 1/2 teaspoons of kosher salt
28 oz. of canned chopped tomatoes
2 bay leaves
1 1/2 quarts of filtered water
2 Tablespoons of soy sauce
one piece of Parmesan rind
1 1/2 cups of butternut squash, cubed
10 oz. of baby spinach
One 15 oz. can of great Northern beans, rinsed
Extra Parmesan for serving on top
In stockpot, cook mushrooms in 2 Tablespoons of olive oil until browned, about 5 minutes. Set mushrooms aside. Cook carrots, celery, onion, salt in remaining 2 Tablespoons of olive oil until softened, about 10-15 minutes. Add garlic and cook for a few more minutes.
Add tomatoes, bay leaves, and bring to boil. Add the water, soy sauce and Parmesan rind. Bring to boil, decrease heat and cook for 15 minutes. Add butternut squash and cook for additional 20 minutes until squash is cooked through.
Add spinach, mushrooms, beans and cook for an additional 10 minutes until heated through.
Serve with a squirt of lemon to brighten. Add Parmesan on top if you prefer.