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    You are in: Home / Recipes / Squash and Cannellini Bean Soup Recipe
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    Squash and Cannellini Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    wanderlust's Note:

    Don't let the fact that his dish is 'uber healthy' put u off! i found this recipe when on a detox diet with my family, but haven't stopped making it since! its become a favourite!

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    Units: US | Metric


    1. 1
      Place the pepper skin-side upwards under a very hot grill until blackened. Place in a plastic bag and leave to cool slightly, then remove the skin and cut the pepper into very thin strips.
    2. 2
      Heat a little of the stock in a large saucepan and gently sauté the onion and garlic for a few minutes until softened. Add the squash and sweet potatoes and cook for 5 minutes.
    3. 3
      Add the red pepper, rest of the stock and herbs and bring to the boil. Reduce the heat. Cover and simmer for 30 minutes or until the vegetables are tender.
    4. 4
      Remove the bay leaf. Add the beans, olive oil and lemon juice and season with black pepper. Cook for a further 5 minutes and serve lovely n hot!

    Ratings & Reviews:


    Nutritional Facts for Squash and Cannellini Bean Soup

    Serving Size: 1 (611 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 396.9
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 81.0 mg
    Total Carbohydrate 86.5 g
    Dietary Fiber 16.4 g
    Sugars 13.8 g
    Protein 15.0 g

    The following items or measurements are not included:

    vegetable stock

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