Zuppa di Fagiole e Zucca

Ingredients

• 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
• Slices Of Crusty Italian Bread, Toasted
• Drizzle Of Quality Extra Virgin Olive Oil
• Grated Pecorino Cheese

Instructions

1. 1

   In a large heavy stock pot heat the...: In a large heavy stock pot heat the olive oil, then add the onions, celery, and carrot and saute until soft and translucent, about 7 to 8 minutes.

2. 2

   Add the garlic and cook an additional minute...: Add the garlic and cook an additional minute or two.

3. 3

   Add the beans, diced squash, can of tomatoes,...: Add the beans, diced squash, can of tomatoes, salt, pepper, and pepper flakes if using, and mix well.

4. 4

   Add just enough broth to create a thick...: Add just enough broth to create a thick soup, keeping extra aside if needed.

5. 5

   Bring the soup to a boil, then decrease...: Bring the soup to a boil, then decrease the heat to a low simmer and cook until the squash and other vegetables are tender but not mushy, between 20 to 30 minutes.

6. 6

   Place a slice of bread in the bottom...: Place a slice of bread in the bottom of each soup bowl.

7. 7

   Add the parsley to the soup, mix well,...: Add the parsley to the soup, mix well, then spoon the soup over the bread slices in each of the bowls and serve with a drizzle of good olive oil on top.

8. 8

   Serve hot, passing the bowl of grated cheese...: Serve hot, passing the bowl of grated cheese around the table for those who want it.