Autumnal Minestrone

- Pre-heat oven to 450 F. Peel, seed and chop into 1/2 inch cubes 2-3 Delicata squash. Place in a large roasting dish in a single layer. Drizzle with approximately 2 tablespoons of olive oil and roast for 35 minutes. At the same time (but in a different dish) place 2 large cans of crushed tomatoes with basil and incorporate 1/2 cup of red wine (whatever is open and around), roast side by side with squash for approximately 35 minutes.
- Chop 1 large onion and crush 2-3 cloves of garlic, in a large soup pot with 1 tablespoon of olive oil saute over medium heat until translucent and golden brown. Chop 2-3 ribs of celery, 1 red bell pepper add to pot. Season with 2-3 tablespoons herbs de Provence and/or parsley, basil and/or thyme
- Cover with 1 and 1/2 boxes of low-sodium chicken broth, allow to come a low boil, reduce to simmer. Add the roasted squash and tomatoes. Chop 2-3 carrots, add. Drain and rinse, 1 can of canellini beans, add. Soup is ready when vegetable reach desired tenderness. Just prior to serving add, wilting 2-3 large handfuls of baby spinach leaves (1/2 a bag). Season to taste with salt, and/or red pepper flakes.

If desired, serve with dollop of pesto on top of each bowl.

Time: 1-1 1/2 hours (working most of the time)
Yields: 4-6 servings

Accompany with a crisp salad and bread.