Tuscan Bean Soup with Butternut Squash
This one pot tomato vegan stew is a rich, chunky bowl of comfort. With creamy butter beans, tender butternut and rich flavours, it’s perfect for cold winter nights.
15 minutesPrep Time
40 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings1/2 butternut squash or pumpkin, cut into cubes
1/2 brown onion, roughly chopped
1 leek, green part removed, thinly sliced
2 garlic cloves, minced
1 tbsp light extra virgin olive oil
1 can of diced tomatoes
1 can of butter beans, drained and rinsed
1 can of chickpeas, drained and rinsed
3 cups Community Co Baby SpinachSorry this product is not available at your store
1 L salt-reduced vegetable stockSorry this product is not available at your store
2 tbsp chopped parsleySorry this product is not available at your store
1 tsp dried oregano
1 cup Community Co Greek Yoghurt (optional, non-vegan)
Directions
- In a large pot over medium heat, cook the onion, leek and butternut with olive oil. Sauté for 3 minutes until they are softened.
- Add 1 litre of vegetable stock, diced tomatoes and oregano.
- Bring it to a simmer, continue to cook until the butternut is tender.
- Add the butter beans and chickpeas.
- Simmer for 30-40 minutes, add baby spinach and parsley in the last few minutes.
- Option to serve with Greek yoghurt as a non-vegan dish.