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Ingredients

• 3 1/2 quarts vegetable or fat-skimmed chicken broth
• 1 pound butternut or Hubbard squash
• 2 carrots (6 oz. total), peeled
• 1 red thin-skinned potato (5 oz.), scrubbed
• 3 stalks celery (1/2 lb. total), rinsed
• 1 onion (1/2 lb.), peeled and chopped
• 3 cloves garlic, minced
• 1/2 pound zucchini, ends trimmed
• 1 red bell pepper (1/2 lb.), rinsed, stemmed, and seeded
• 2 tablespoons chopped fresh basil leaves or 1 teaspoon dried basil
• 5 cans (15 oz. each) cannellini (white) beans, rinsed and drained
• Pistou
• Salt and pepper

Description

MyRecipes