Tuscan Pumpkin and White Bean soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 serving PAM - Olive Oil Cooking Spray (0.4 sec spray) (by DAWNSPILMAN) 1 medium (2-1/2" dia) Onions, raw 3.5 cup Campbell's Fat-Free Reduced Sodium Chicken Broth (by GMBLOVE) 2 cup Beans, White canned, S & W (by CAROLRCL) 1 tsp Oregano, ground 0.125 tsp Salt, Sifto Table Salt (by FAREWELLBC) .125 tsp Pepper, black 6 tbsp Parmesan Cheese, grated
Spray a large pot with olive oil spray and set over medium-low heat. Add onion, cover and cook until tender, about 6 mins.
stir in pumpkin, beans, stock and oregano.
In a blender, process soup in batches until smooth.
return to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tbsp. of parmesan.
Serving Size: makes 6 11-12 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIA51.
stir in pumpkin, beans, stock and oregano.
In a blender, process soup in batches until smooth.
return to pot and reheat; season with salt and pepper.
To serve, ladle soup into bowls and top each with 1 tbsp. of parmesan.
Serving Size: makes 6 11-12 oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CELTIA51.
Nutritional Info Amount Per Serving
- Calories: 115.0
- Total Fat: 2.0 g
- Cholesterol: 4.0 mg
- Sodium: 792.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 4.4 g
- Protein: 9.0 g
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