Squash and White-Bean Soup
Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers" If you prefer, substitute chicken broth for the beef broth. For even more flavor, sprinkle each bowl with grated Parmesan cheese before serving.
- 3 tablespoons olive oil
- 1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
- 1 medium onion, diced (about 1 cup)
- 1 garlic clove, minced
- 1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
- 1 cup canned diced tomatoes, drained
- 4 cups low-sodium canned beef broth
- 4 thin slices sandwich bread
- 1 cup canned great Northern white beans, rinsed and drained
Heat 2 tablespoons oil in a medium pot over medium heat until hot but not smoking. Add celery; cook, stirring, 2 minutes. Add onion and garlic; cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in squash and tomatoes; cook until liquid has evaporated, about 5 minutes. Add broth; bring to a boil. Reduce heat to medium-low; simmer until squash is tender, 18 to 20 minutes.
Meanwhile, preheat oven to 350 degrees. Use a leaf-shape cutter to cut leaves from bread; arrange on a baking sheet. Brush with remaining tablespoon oil; bake until just golden, about 10 minutes.
Add beans to pot, and cook until they are warmed through, about 2 to 4 minutes. Season with salt and pepper.