2 1/2 teaspoons
dried Italian seasoning
garlic cloves, minced
2 (15 ounce) cans
cannellini beans, rinsed, drained
1 (1 lb)
butternut squash, peeled, seeded, diced
( about 2 1/2 cups)
fresh ground pepper
coarsely chopped spinach
( or other quick-cooking greens, such as watercress or Swiss chard)
- In a large pot, heat oil over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes, or until onion is slightly tender.
- Add garlic; cook for 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
- Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.