Servings: 4 to 6
Whole-grain orecchiette or shells star in this makeover of a classic Italian pasta and bean soup. With butternut squash, borlotti beans, and a bright sage pesto, it’s perfect for a chilly autumn evening.
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Made this when I was on a Daniel fast (no meat, dairy, eggs, only whole grain etc), so was searching for some good vegetarian friendly recipes that didn't taste like rabbit food. This is surprisingly delicious. If you're a meat eater, this would be even better with some diced ham or bacon thrown in. The sage pesto is fantastic and really makes the soup.
If you're planning on having this be leftovers for a couple days, I recommend keeping the pasta separate until you're ready to serve, otherwise it can absorb too much liquid when it sits in the fridge, and lose the perfect "al dente".
Wonderful, hearty soup. Delicious.
Made this tonight because I was looking for a hearty soup to make. I used white orrecheitte pasta because that is what I had in the house. Also, I used white kidney beans also because that was what I had on hand. The soup was delicious and we all loved the pesto. Served the soup with a homemade rye bread. Yum!
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