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FRAGRANT AUTUMN VEGETABLE SOUP

Active Time : 55 Minutes
Total Time : 55 Minutes
Serves : 7
INGREDIENTS
  • 2 tablespoons Culinary Circle Extra Virgin Olive Oil
  • 2 cups chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 bay leaves
  • 2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 4 cups peeled, seeded and chopped butternut squash
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (6 oz each) Hunt's® Tomato Paste
  • 4 cups vegetable broth
  • 1 10 ounces = about 2 cups pkg (10 oz each) frozen whole kernel corn
  • 1 can (19 oz each) cannellini beans, drained, rinsed
  • 2 tablespoons thinly sliced fresh basil
DIRECTIONS

Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.

Mix in squash, undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.

Stir in corn and beans; increase heat to medium and simmer 5 minutes. Sprinkle with basil before serving.