Hearty Spaghetti Squash Soup
Hearty Spaghetti Squash Soup
Ingredients
- 1 onion, chopped
- 1 carrot, diced
- 2 tbsp (30 ml) olive oil
- 2 garlic cloves, finely chopped
- 4 cups (1 litre) vegetable broth
- 1 can (19 oz/540 ml) Romano beans, rinsed and drained
- 1 can (14 oz/398 ml) diced tomatoes
- 1 tsp dried oregano
- 2 cups (500 ml) cooked spaghetti squash, shredded with a fork (see note)
- 1 cup (70 g) fresh Parmesan cheese, grated, plus more for serving
- 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
Instructions
- In a pot over medium-high heat, soften the onion and carrot in the oil for 5 minutes. Season with salt and pepper. Add the garlic and continue to cook for 1 minute while stirring.
- Add the broth, beans, tomatoes and oregano to the pot. Bring to a boil. Simmer for 20 minutes. Remove from the heat.
- Add the squash, Parmesan and parsley to the pot. Mix well. Adjust the seasoning.
- Serve the soup in bowls. Sprinkle with more Parmesan and parsley. Serve with country bread, Savoury Pink Peppercorn and Rosemary Shortbread or Pull-Apart Garlic Bread, if desired.
Hearty Spaghetti Squash Soup