Heartwarming Bean & Squash Seasonal Soup

Welcoming this new month with a heartwarming and seasonal soup for you to enjoy on a cold, rainy day. Feeding your body warm foods during the fall/winter seasons is extremely beneficial to the body. Ayurveda tells us to limit cold foods during cold weather to avoid indigestion and the flu. My grandma used to tell me to always feed my body teas, soups, and warm meals during the winter and I guess she had a point! So, I'm here to show you my delicious, Heartwarming Bean & Squash Seasonal Soup. Squash is a great October vegetable to enjoy, so I wanted to incorporate more fresh produce into the soup! The soup consists of zucchini, squash, black beans, kidney beans, elbow pasta, tomato, and nutmeg. The flavors are wonderful together and you're going to want to eat this everyday! So, let me show you how to make it!

Yields: 4

Portion: 1 bowl

Prep time: 15 minutes

Total time: 1 hour 15 minutes

This recipe is dairy free, gluten free, and vegan.

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Ingredients:

1 box of Eat Banza elbow pasta

2 cups of finely diced white onion, 1 cup of finely diced carrots, 1 cup of finely diced celery (mirepoix)

4 garlic cloves

1 medium chopped zucchini

1 medium chopped summer squash (or winter squash, up to you)

1 can of black beans

1 can of white kidney beans

1/2 TBSP pepper paste

2 TBSPs tomato paste

7-8 cups of boiling water

Kosher salt

2 TSPs nutmeg

Extra virgin olive oil

Fresh parsley to garnish

Freshly ground black pepper to garnish

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Instructions:

1. First, make sure you have a large pot.

2. Next, have your white onion, carrots, celery, garlic, zucchini, and summer squash chopped up.

3. Make sure your beans have been washed and drained.

4. In the pot, add 3-4 TBSPs of olive oil and the garlic. Once you can smell the garlic, add the mirepoix and stir well.

5. Have boiling water ready on the side.

6. Add in the pasta, zucchini, squash, kidney beans, and black beans. Stir well.

7. Pour in 7-8 cups of water. You want ¾ of the pot filled up.

8. Stir well. Add in the tomato paste and pepper paste. Stir again.

9. Allow the soup to cook for about an hour.

10. If you see the water level getting low, add another cup or two of water.

11. Taste the soup and add your desired amount of salt. And then add the nutmeg.

12. Stir again and once you see the pasta and veggies are well-cooked, you can taste the soup to see if you'd like to add more salt.

13. Pour into a bowl, garnish the soup with parsley and black pepper, and enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD