Butternut Squash, White Bean & Swiss Chard Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 tbsp Canola Oil 1.5 tbsp Olive Oil 1.5 cup, chopped Onions, raw 2 stalk, large (11"-12" long) Celery, raw 4 cup, cubes Butternut Squash 8 cup (8 fl oz) Chicken Broth 4 cup, chopped Swiss Chard 260 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container) 3 tsp Thyme, fresh
Sauté onion & celery in the canola and olive oils. Cook until softened. Add the broth and squash by bringing to a boil and simmering about 20 minutes. Use 2 bags of frozen, pre-cubed squash for ease and quicker cooking. If using fresh squash, simmer 40 minutes. Add 2 cans of cannellini or navy beans and swiss chard. Simmer an additional 10 minutes. Add thyme and add salt and pepper to taste.
Serving Size: Makes 6 servings of approximately 2 cups of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user RIPPEDNFIT.
Serving Size: Makes 6 servings of approximately 2 cups of soup.
Number of Servings: 6
Recipe submitted by SparkPeople user RIPPEDNFIT.
Nutritional Info Amount Per Serving
- Calories: 201.1
- Total Fat: 7.9 g
- Cholesterol: 6.7 mg
- Sodium: 1,604.6 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 9.6 g
- Protein: 7.7 g
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