Umbrian Bean & Squash Soup – Zuppa di Fagiole e Zucca

When I think of food storage, you can NEVER have too many bean recipes!  🙂


4 Cups Cooked Cannellini Beans Or 2 (14 Ounce Cans)
2 Stalks Celery, Diced
2 Carrots, Peeled And Diced
1 Medium Onion, Peeled And Diced
3 Garlic Cloves, Peeled And Minced
3 Tablespoons Olive Oil
3 Cups Peeled And Diced Butternut Squash (Or Similar Variety)
1 Can (14 Ounce) Chopped Tomatoes
1 1/2 Liters Homemade Chicken Broth
Salt & Pepper
Pinch Red Pepper Flakes (Optional)
1/2 Cup Chopped Fresh Parsley
To Serve:
Slices Of Crusty Italian Bread, Toasted
Drizzle Of Quality Extra Virgin Olive Oil
Grated Pecorino Cheese


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