Squash and White Bean Soup -- 1 cup serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp olive oil1 onion, chopped14.5 oz can diced tomatosmall butternut squash, cubed4 cups low sodium vegetable broth1 tbsp fresh thyme30 oz. canned cannellini beans1 bunch fresh spinach
1. Heat oil in stockpot, medium-high heat.
2. add onion and cook. stir often, until soft. 5-6min.
3. add tomatoes and juices. incorporate and cook for 3 min.
4. add squash thyme, broth and bring to boil.
5. reduce heat and simmer until squash is tender. ~15 minutes.
6. add beans and spinach. cook until spinach begins to wilt and beands are heated through. 2-3 minutes.
7. Let stand for 5min.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAGEOFBRONZE.
2. add onion and cook. stir often, until soft. 5-6min.
3. add tomatoes and juices. incorporate and cook for 3 min.
4. add squash thyme, broth and bring to boil.
5. reduce heat and simmer until squash is tender. ~15 minutes.
6. add beans and spinach. cook until spinach begins to wilt and beands are heated through. 2-3 minutes.
7. Let stand for 5min.
Number of Servings: 12
Recipe submitted by SparkPeople user THEAGEOFBRONZE.
Nutritional Info Amount Per Serving
- Calories: 122.9
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 320.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 6.6 g
- Protein: 6.3 g
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