Pasta Fagioli with Squash Soup | Sopa de Feijão e Abóbora

Nothing says fall like hearty soups made with a thick rich broth made with fall harvest vegetables. I used 3 different kinds of squash from my garden, but you can use whatever you prefer. My husband loves Pasta Fagioli soup, but I added extra flavor and richness with the squash. The soup is even better the next day so don’t be afraid to make this big pot of soup! The next day, just pick some crusty Portuguese bread or make your own Pao Milho – Corn Bread to go along with the soup and dinner is done! P.S. My husband loved it and so will your family! Enjoy the fall harvest!

Look at the beautiful fall colors in these squash

Ingredients:

Note: You may use the following squash or substitute with your favorite.

1 cup Butternut squash (peeled and chopped into 2 chunks)

1 cup Acorn squash (peeled and chopped into 2 chunks)

1 cup Delicata squash (peeled and chopped into 2 chunks)

1 32 oz can of small white cannelloni beans

8 oz (1/2 package) of elbow pasta

1 small onion (finely chopped)

1 stalk of celery (finely chopped)

3 cloves garlic (finely chopped)

3 carrots (cut into 1/4 inch slices)

1 small ripe tomato (seeded and chopped into small pieces)

5 cups or more  of water (depending on how thick you want the broth)

3 cups of chicken or vegetable broth

1/2 teaspoon pepper

1 tablespoon salt

1/4 cup olive oil

1 tablespoon fresh parsley (finely chopped)

1 tablespoon fresh basil (finely chopped)

1 teaspoon piri piri or hot sauce

1 tablespoon shredded Parmesan or pecorino cheese

 Olive oil for garnish

Preparation:

Place the onion, garlic, celery and olive oil in a large soup pan or dutch oven. Cook for a few minutes until the onion is translucent. Add the squash and tomato, salt and pepper and saute for about 5 minutes.  Add the water and broth and let come to a boil. Cover the soup and let cook for about 10 minutes until the squash is tender. Remove from heat and puree vegetable with an immersion blender to your desired consistency. Return to stove and let come to boil. Add the pasta, beans and the carrots and let cook on medium heat for about 10 minutes until the pasta is almost fully cooked. Add the parsley, and basil, stir and taste. Add the piri piri sauce if desired and more salt and pepper if needed. Remove from heat until ready to serve. The soup will thicken the longer it sits. Add a drizzle of olive oil and a the shredded cheese into each bowl if desired when serving.