This soup can be as simple and easy as opening cans and jars, combining and simmering or you can be creative with additions.
Mirepoix vegetables can be sautéed in olive oil before you add the beans, spinach can be stirred in as well as the butternut squash and herbs are always welcome. It’s hearty, nourishing and comforting.White Bean Soup with McEvoy Ranch Mediterranean BruschettaIngredients2 Tbs. McEvoy Ranch Traditional Blend Extra Virgin Olive Oil,divided1 cup butternut squash, cubed and roasted with salt, pepper and olive oil1 - 15.5 oz. can Cannellini Beans (or your preferred bean), rinsed and drained*If you want to cook your beans from scratch, follow Rancho Gordo’s cooking instructions and use an equivalent amount of cooked beans.1 jarMcEvoy Ranch Mediterranean Bruschetta2 cups chicken or vegetable stock2 Tbs. fresh parsley, mincedDirectionsToss squash cubes with 1 Tbs. olive oil, salt, and pepper. Roast in a 350F oven until just tender. Set aside.Add beans, bruschetta, and stock to a soup pot.Simmer on low until flavors combine.Gently stir in roasted squash.Garnish with fresh parsley.Drizzle with1 Tbs. McEvoy Ranch Traditional Blend Extra Virgin Olive Oil.