This hearty autumn soup is a family favorite. It's a vegan, deeply nourishing traditional Mediterranean dish, and can easily be made gluten free.
1 large can of chopped tomatoes
1 can of cannellini beans
1 can chickpeas
1 large onion diced
4 to 6 cups veggie stock (or chicken stock if you prefer)
1 bunch of carrots sliced
4 to 6 ribs of celery sliced
1 peeled and chopped butternut or other orange soft-squash (we did organic, frozen chopped butternut for a quicker weeknight dinner)
Or substitute a can of pumpkin puree
½ cup chopped cabbage
Or baby kale/spinach
2 bay leaves
2 cloves garlic
1 to 2 tbsp of tomato paste
Salt and pepper to taste
1 to 2 tsp Italian seasoning
1 tsp celery salt
Use a large pot. Add add extra virgin olive oil and heat on medium. Saute carrots, celery, and onions until golden. Season with salt and pepper. Prepare your stock and set aside. If using fresh squash, add once the carrots, celery and onions are cooked down and soft. Saute until fragrant and soft. Next add in the tomato paste and garlic. Then add cabbage and cook until tender. Finally, add in the beans and chickpeas and cover with broth, reserving a cup to cup and a half.
If using pureed pumpkin mix in and incorporate into the broth and add spices. Heat to a boil and reduce to a simmer. Cook until ready to serve.
Just before serving, add baby greens and birds tongue pasta (orzo). Taste and if needed season again. Enjoy!
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