Spaghetti squash soup (meal-course)
Does freeze? Yes
Ingredients · Servings 4 s
- 1 onion, chopped
- 1 carrot, diced
- 30 ml (2 tbsp) of olive oil
- 2 cloves of garlic, finely chopped
- 1 liter (4 cups) of vegetable broth
- 1 can (540 ml/19 oz) of Roman beans, rinsed and drained
- 1 can (398 ml/14 oz) diced tomatoes
- 5 ml (1 tsp) dried oregano
- 500 ml (2 cups) of cooked spaghetti squash, shredded with a fork (see note)
- 70 g (1 cup) of freshly grated Parmesan cheese, plus more for serving
- 10 g (1/4 cup) chopped flat-leaf parsley, plus more for serving
Method · 55 min
- In a saucepan over medium-high heat, soften the onion and carrot in oil for 5 minutes. Season with salt and pepper. Add the garlic and continue cooking for 1 minute, stirring.
- Add the stock, Roman beans, tomatoes, and oregano. Bring to a boil and simmer for 20 minutes. Remove from heat.
- Add the squash, parmesan cheese and parsley. Mix well. Adjust the seasoning.
- Divide the soup among bowls. Sprinkle with Parmesan cheese and parsley. Serve with country bread, savory shortbread with pink peppercorns and rosemary, or garlic bread to share, if desired.
Prepared for the show Isabelle and Ricardo's Kitchen, this hearty soup is packed with goodness. The spaghetti squash is cooked ahead of time, and the strands are added to the broth, thickening the soup. White beans add extra protein, while Parmesan cheese brings richness and flavor to this meal the whole family will love.
