Italian Butternut Squash and White Bean Soup with Greens

[Guest guest]

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS

 

To save time and energy, buy peeled and cut butternut squash. If you wish,

you can substitute quick-cooking greens such as spinach or watercress for

the Swiss chard.

 

2 1/2 teaspoons olive oil

1 large onion, chopped

2 teaspoons dried Italian seasoning

3 garlic cloves, minced

6 cups vegetable broth

2 (15-oz.) cans cannellini beans, rinsed, drained 1 (1-lb.) butternut squash,

peeled, seeded, diced (about 2 1/2 cups)

1/2 teaspoon freshly ground pepper (optional)

1/4 teaspoon salt

4 cups coarsely chopped Swiss chard or spinach

 

1. Heat oil in large pot over medium heat until hot. Add onion and Italian

seasoning; cook 3 minutes or until onion is slightly tender.

 

2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and

salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring

occasionally.

 

3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are

tender.

 

6 servings