Cook Time | 1 & 1/2 - 2 hours |
Passive Time | 2 & 1/2 hours |
Servings |
servings
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- 2.5 cups dried navy or cannellini beans *soaked overnight
- 2 tablespoons extra virgin olive oil *plus more for drizzling
- 1 large yellow vidalia onion finely chopped
- 2 small leeks *or 1 extra large*, white & pale green parts only, finely chopped
- 3 celery stalks chopped
- 2 large garlic cloves minced, or finely chopped
- sea salt & pepper
- 1 butternut squash peeled, cut into small cubes
- 4 cups vegetable broth (I like to use Organic Vegetable Broth Low Sodium by Pacific foods)
- 3 cups filtered water
- 4 cups dry pasta noodles of choice (I used Organic Kamut Rotini Noodles by Artesian Acres)
- 1 cup fresh parsley leaves, chopped
- 3 bok choy trim stem off – just the end. leave the tender baby in the middle of ea. bok choy
- 2 cups fresh baby spinach ends removed
- 2 cups fresh basil leaves
- 4 sundried tomatoes oil drained
- 1 large garlic clove chopped in half
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon extra virgin olive oil + 1 tablespoon water
- sea salt & pepper sprinkle of each
- 1/2 small avocado *add for extra creaminess
Ingredients
Naturally Natalie's HOMEMADE PESTO RECIPE
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For a gluten-free version use, gluten free pasta noodles of choice!
The soup can be thin and focused on the broth, or it can be thick and stew-like depending on how much liquid you want to add.
Soup can be stored in fridge in an airtight container for 3-4 days or in freezer for 4-6 months.
Pasta contained in soup may become mushy when thawed.