Tofu and Cupcakes

I bought the current issue of Real Simple Magazine so I could look through the holiday gift guide, and I discovered this recipe for a vegetarian soup. Apparently, they have at least one vegetarian entrée recipe in every issue.

December has been exhausting so far. I’ve just been studying for my finals and doing hardly anything else. I don’t even have my Christmas tree up yet. I was glad to find this recipe which was really fast but also delicious.

Ingredients. I didn’t have a can of regular diced tomatoes (which is surprising) so I used this one with basil, garlic and oregano. It turned out great.

Diced butternut squash. This photo is not color-corrected.

recipe from December 2008 issue of Real Simple Magazine:
serves 4

1 tablespoon olive oil
1 onion, chopped
1 14.5 Oz. can diced tomatoes
1 small butternut squash, peeled and cut into 1/2 pieces (4 cups)
1 tablespoon fresh thyme
kosher salt and black pepper
2 15-Oz. cans cannellini beans, rinsed
1 bunch spinach, thick stem removed (4 cups) (I just used a bag of baby spinach)

1. Heat the Oil in a dutch oven over medium-high heat. Add the onion and cook, stirring often, until soft, 5-6 minutes. Add the tomatoes and their juices and cook, stirring occasionally, for 3 minutes.
2. Stir in the squash, thyme, 5 cups of water, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until squash is tender, about 15 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through, 2-3 minutes.

Tags: beans, butternut squash, Real Simple, soup, vegan, vegetarian

This entry was posted on Monday, December 8th, 2008 at 7:31 am and is filed under Food, Vegan, entrées, soup. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.