Friday, September 23, 2016

Chilean Squash and Bean Soup
2 Tbsp. olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 tsp. smoked paprika
1 tsp. spices of choice
1/4C oregano leaves, coarsely chopped
14-oz. can navy or cannellini beans, well rinsed and drained
3 – 4C chicken stock
1 Tbsp. tomato paste
1 bay leaf
1-1/2 lb. butternut squash, peeled, seeded and cut into ¾-inch chunks
kernels from 2 ears of corn
1C wild arugula leaves
salt and freshly ground pepper to taste

Heat the oil in a pan; add the onion and garlic and sauté until softened.  Add paprika, spices and half the oregano and stir in.  Add the squash, bay leaf, tomato paste and 2 cups of the stock.  Simmer for 10 – 15 minutes, until tender.  Add the navy beans and corn and simmer until tender, adding more stock as necessary.  Stir in the arugula until wilted.  Add salt and pepper to taste.  Stir in remaining oregano.
MAKES:  6 servings

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