Pinto Bean Tomato and Butternut Squash Soup
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
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