White Bean & Squash Soup

Name: White Bean & Squash Soup Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 1 onion chopped; 1 red pepper chopped; 1 tsp dried sage; 1/4 tsp salt & pepper; 3 cups cubed peeled butternut squash; 3 cups vegetable stock; 2 cups white kidney beans; dash hot pepper sauce; 3 tbsp chopped fresh parsley

Minutes to Prepare: 20
Minutes to Cook: 20

Number of Servings: 4

Ingredients

1 tbsp. olive oil1 onion, chopped1 red pepper, chopped1 tsp dried sage1/4 tsp salt & pepper3 cups cubed, peeled butternut squash3 cups vegetable stock2 cups white kidney beansdash hot pepper sauce3 tbsp chopped fresh parsley

Directions

In saucepan, heat oil over medium heat, cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash, cook. stirring for 2 minutes. Add stock, 1 1/2 cup water, beans and hot pepper sauce, bring to a boil. Reduce heat, cover and simmer until squash is tender, about 20 minutes. Stir in parsley.

Number of Servings: 4

Recipe submitted by SparkPeople user MMALENFANT.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 238.2
Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 886.2 mg
Total Carbs: 44.2 g
Dietary Fiber: 11.8 g
Protein: 11.4 g

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