This winter the kids are really appreciating the soups. I decided to give this one a try.
Once again it was a success.
This is a incredibly hearty winter soup.
The texture and flavor are amazing—it’s filled with chunky vegetables, pasta, beans.
Serves 6 to 8
Good olive oil
1 1/2 cups chopped yellow onions
2 cups (1/2-inch) diced carrots (3 carrots)
2 cups (1/2-inch) diced celery (3 stalks)
2 1/2 cups (1/2-inch) diced peeled butternut squash
1 1/2 tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
½ teaspoon of garlic salt
6 to 8 cups chicken stock, preferably homemade
½ cup of leftover cooked chicken (optionally)
1 red pepper chopped
1 cooked lentils
1 bay leaf salt and freshly ground black pepper
2 cups cooked small pasta
1/2 cup good dry white wine
2 tablespoons pesto
To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water.
Cook according to the directions on the package, drain, and set aside.
You can make this soup ahead and reheat it before serving. It will need to be re-season.
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Pan.
Add the onions, garlic, saute till onions soften.
In a large pot add all other ingredients that add onions and garlic mixture. cook on low till vegetables are soft.
I have made this soup again this time I omitted the garlic salt.
I didn’t have any pesto sauce so instead added I pack of knorr vegetable soup, dry soup mix. Great for seasoning.
This way when you reheat it there is no need to add more seasoning it just taste better the next day.
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