PERFECT FOR FALL AND WINTER!
Thank you, this is my kind of soup, and will even splurge carb wise for me at least since La Brea bread goes so well with it!
~Sabrina
– Preheat the oven with a rack placed in the center of the oven. Tear the bread and spread on a baking sheet. Transfer to the oven and toast the bread until a light crust forms on the chunks of bread.
– While the bread toasts, heat the olive oil over medium-low heat in a large pot. Add the onion and garlic and let it cook, stirring occasionally, until the onions are translucent. – Stir in the celery, carrots, and squash, and cook.
– Add the broth, crushed tomatoes, beans, oregano, and bay leaf, and bring to a boil. Stir in the bread; this will make the soup thicker and creamier.
– Drop in the greens and adjust the seasoning with salt and pepper. – Serve immediately with a drizzle of olive oil, grated Parmigiano Reggiano, and red pepper flakes sprinkled on top. Enjoy!
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...