Welcome soup season with the veggie-filled, flavour-loaded family favourite. Use your favourite veggies or do a fridge clean-out, it’ll be healthy and delicious either way.
1 bell pepper
2 cups chopped butternut squash, fresh or frozen
2 cups prepared Epicure Broth, your choice
4 cups baby spinach
2 cans (14 oz/398 ml) unsalted cannellini beans
1 can (28 oz/796 ml) unsalted diced tomatoes
1⁄2 cup grated Parmesan cheese
Toppings (optional): Pesto
- Dice pepper. Place in Wok along with squash, broth and seasoning. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium; cover and simmer until squash is tender, about 1 min.
- Meanwhile, coarsely chop spinach. Drain and rinse beans.
- Once squash is tender, stir in spinach, beans, and tomatoes. Cover; simmer for about 5 min.
- Spoon into bowls. Top with 2 tbsp cheese per serving and pesto, if using.