Extra Virgin Olive Oil
1.5 cups yellow onions, chopped
2 cups carrots, 1/2" diced (approx. 3-4 stalks)
2 cups celery, 1/2" diced (approx 3-4 stalks)
2.5 cups butternut squash, peeled and 1/2" cubed
1.5 tbsp minced garlic (approx. 4 cloves)
2 teaspoons fresh thyme leaves, roughly chopped
1 (26 ounce) can diced San Marzano tomatoes
8 cups low sodium vegetable stock
2 tablespoons kosher salt
2 teaspoons black pepper
2 15 ounce cans cannellini beans, drained and rinsed
8-10 ounces fresh baby spinach
1/2 cup good dry white wine
2 tablespoons store bought pesto
freshly grated parmesan cheese
Wash, peel, and chop all of your veggies.
Heat 3 tablespoons of olive oil in a large pot over medium to medium-high heat, and add the onions, carrots, celery, butternut squash, minced garlic, and thyme leaves. Cook stirring regularly until the vegetables are softened, about 15 minutes.
Add the tomatoes, vegetable stock, salt and pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Add the beans, and heat through.
If serving immediately, add the spinach, stir in the white wine, and pesto.
Serve in large shallow bowls, and top with plenty of freshly grated parmesan cheese.
During insanely hectic weeks like this one has shaped up to be, I am so glad to have something warm, delicious, and easy to simply reheat to look forward to when I get home! I made this soup on Sunday, which really only took about an hour, and it has saved me a few late nights already this week. I am already counting down the minutes until dinner time tonight, cause I know exactly what I will be having! As soup weather carries on (excuse that today is another mid 50's day in DC!!!), this is a perfect meal to make for an easy group entertaining dinner, or to pack away as lunches or dinners for the week!
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