The winds are starting to howl and there’s even a rumor of snow in the mountains. What this day needs is a hearty bowl of rustic peasant soup filled with the last of the season’s bounty.
Beautiful roasted delicata squash, spinach, tomatoes, white beans and pasta come together to help fight the evening chill.
I pulled saved pasta scraps from my freezer – leftover from when I made fresh pasta for pumpkin ravioli last month – but dried orecchiette would be lovely in this soup too.
- 1 medium red onion, diced
- 1 large carrot, halved and chopped
- 2 large stalks celery, diced
- 1 1/2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 4 cups vegetable broth
- 1 small delicata squash
- 1 cup cooked white beans
- 1/4 cup uncooked fresh pasta or dried orecchiette pasta
- 1/2 cup fresh spinach, stems removed
- 1/2 cup grape tomatoes, halved
- Preheat oven to 350 degrees.
- Cut squash in half vertically and place cut side up in a small roasting pan. Drizzle with half of the olive oil and half of the salt and pepper. Bake for 30 minutes, or until fork tender. Remove from oven and let cool.
- In a medium dutch oven, saute onion, carrot and celery over medium heat for 5 minutes. Season with remaining salt and pepper. When the delicata is cool enough to handle, gently scoop out pulp and add it to the vegetables. Add broth and bring to a gentle boil. Add the pasta, cooked beans, spinach and grape tomatoes. Cook for 10-15 minutes or until pasta is done.
- Serve immediately with crusty bread.
Amount Per Serving Calories 505Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 21mgSodium 2462mgCarbohydrates 81gFiber 12gSugar 11gProtein 19g