Ingredients

1 tablespoon olive oil

2 cups chopped onions

1 cup chopped celery

4 garlic cloves, minced

4 cups canned vegetable broth

2 15-ounce cans pinto beans, drained

1 14 1/2-ounce can diced tomatoes in juice

2 cups 1/2-inch pieces peeled seeded butternut squash

1 teaspoon dried oregano

1/2 teaspoon dried crushed red pepper

• 6 tablespoons chopped fresh basil

Description

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