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This is exactly the chunky hearty soup that you want to make on a cold winter day. It has everything you need and is totally suitable as a meal too! I love this one because it takes the best from tomato, butternut, and minestrone to make one great soup that’s so enjoyable, you’ll definitely be going for that second bowl. It rewarms well, just add additional water as it gets very thick when refrigerated.
1 tablespoon oil
1 onion, diced
2 celery ribs, diced
1 carrot, peeled and diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
16 ounces cubed butternut squash
6 cups water or chicken stock, such as Manischewitz Chicken Broth
1 cup farro
1 (28 ounce) can Tuscanini Whole Peeled Tomatoes
1 (15.5 ounce) can navy beans (small white beans)
2 teaspoons salt, or to taste
Heat oil in a large pot. Add onion, celery, and carrot and sauté until onion is soft. Add garlic and butternut squash and cook for another couple of minutes.
Add water/stock and farro. Bring to a boil. Cook for 20 minutes. Add tomatoes and beans and cook for another 20 minutes or until squash is soft. Optionally, you can smash some of the pieces of squash (using a fork) to add thickness and sweetness to the broth.
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