Cannellini Bean, Pumpkin Soup

[Guest guest]

Cannellini Bean, Pumpkin Soup

 

1 tbsp. extra virgin olive oil

1 1/2 cups chopped onions

1 large garlic clove, minced

4 cups vegetable broth

1 19 oz. cans cannellini, rinsed and drained

1 14 oz. can pumpkin puree

1 14 oz. can diced tomatoes

1 teaspoon thyme

2 tablespoons fresh lemon juice

2 tablespoons maple syrup

1/2 teaspoon each salt and freshly ground pepper

 

Heat oil in a large saucepan over medium heat; add onion and garlic and sauté

until soft, about 8 minutes. Stir in broth, beans, pumpkin, diced tomatoes and

thyme; bring to a boil. Reduce heat and simmer, covered and stirring

occasionally, for 40 minutes. Mix in lemon juice and maple syrup. Cook another 5

minutes, covered. Season to taste with salt and pepper. Ladle soup into bowls

and serve.