Ingredients
5
cups canned vegetable broth
1
28-ounce can diced tomatoes in juice
5
cups 1/2-inch pieces peeled butternut squash
1
12- to 14-ounce russet potato, peeled, cut into 1/2-inch pieces
1
15- to 16-ounce can garbanzo beans (chickpeas), drained
1/2
cup chopped fresh cilantro
Directions
1.
Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add saffron; stir 1 minute. Add 5 cups broth and next 5 ingredients; bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes. Stir in garbanzo beans. Simmer 10 minutes. Season with salt and pepper. Ladle soup into bowls. Sprinkle with cilantro and serve.
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