Veggie Soup - My Rainy Day Saturday Soup - cooking recipe

Ingredients

3 tablespoons olive oil
1 cup chopped onion
3 carrots, small pieces
2 celery, stalks small pieces
4 cups butternut squash
2 minced garlic cloves
32 ounces chicken broth, low sodium
28 ounces crushed tomatoes, low sodium
2 tablespoons tomato paste
8 ounces cannellini beans
4 cups cold water
Dried Spices
1 teaspoon oregano
1 teaspoon basil
1 teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon tarragon
1 teaspoon thyme
3 teaspoons salt
1/2 teaspoon crushed black pepper
1/4 teaspoon red pepper flakes
2 dried bay leaves
1 teaspoon sugar

Preparation

Drizzle olive oil in bottom of large soup pot placed on stove burner at medium-high heat to begin with.
When oil is heated begin adding the washed, chopped veggies to saute.
Stir the veggies while sauteing with a wooden spoon until tender.
Add chopped fresh garlic and continue stirring the veggies.
Add salt, black pepper and the spices, continue stirring the mixture.
Add the tomato paste, crushed tomatoes, chicken broth and water.
Add the bay leaves.
Add the washed, drained beans and keep stirring the soup.
Turn down the heat under the pot to low and keep stirring and tasting.
Correct flavor of the soup with more sugar if needed and more salt if needed.
Serving suggestions:
In your personal bowl of soup add soup crackers or homemade croutons or melting cheese keeping the pot of soup dairy-free for those with dietary restrictions.
Add pasta of choice or rice, prepared separately in another pot.