Hearty Tomato, Butternut Squash and Pinto Bean Soup
1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
4 garlic cloves, minced
4 cups vegetable broth
2 15-ounce cans pinto beans, drained
2 cups Pomì Chopped Tomatoes
2 cups butternut squash cut into 1/2-inch pieces, peeled and seeded
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
6 tablespoons fresh basil, chopped (optional)
Heat olive oil in large pot over medium-high heat. Add onions and celery, sautéing until the onions are golden, approximately 7 minutes. Add minced garlic and stir for an additional minute.
Pour in vegetable broth, then add in pinto beans, Pomì Chopped Tomatoes, butternut squash, oregano and dried crushed red pepper. Simmer for 15 minutes or until the butternut squash is tender. For a smoother consistency, allow 3 cups of soup to cool slightly, then puree in a blender. Once smooth, return to pot and simmer until thoroughly heated, approximately 5 minutes.
Once the soup is poured into bowls, garnish with fresh chopped basil, if desired.