Italian Butternut Squash and White Bean Soup With Greens
photo by Teddys Mommy
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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 ounce) cans cannellini beans, rinsed, drained
- 1 (1 lb) butternut squash, peeled, seeded, diced (about 2 1/2 cups)
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 4 cups coarsely chopped spinach (or other quick-cooking greens, such as watercress or Swiss chard)
directions
- 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.
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Reviews
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A really tasty and easy to prepare soup which like all good soup recipes is wonderfully versatile so that you can add an ingredient or two or vary it slightly depending on what was looking good at the market or what you have that needs using! I used all the listed ingredients, using my Recipe #135453 for the vegetable broth, doubling the garlic and adding half a Savoy cabbage that needed using and 2 leeks (because I love them and pretty well always have some in the fridge). I also used more butternut squash and more spinach. I used dried rosemary, sage, thyme and oregano. YUM! I added an extra cup of stock and the soup was still thick with delicious vegetables! If you weren't committed to retaining the vegetarian nature of this soup, it would taste great with some sausage added. If you're making this, do include your favourite herbs as these contribute so much to the final flavour of the soup. Thank you for sharing this yummy recipe, Lynne. Made for PRMR.
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I'm giving this 5 stars for several reasons: it was a snap to put together, contains all of the foods that I'm trying to get more of in my diet, and lastly because my husband just raved over this--both last night when I served it, and again this morning! To my knowledge neither of us have had Butternut before, but I'm trying to add one new food a week to our diet so we gave this a shot. I used frozen turnip greens with chopped turnips for my greens and it was very good. We froze the leftovers, which will make a great lunch along side a nice crusty bread. Very good!
RECIPE SUBMITTED BY
Lynne the Pirate Queen
Chicago, Illinois