Italian Butternut Squash and White Bean Soup With Greens |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I clipped this from a magazine years ago and just now came across it again. As someone who is allergic to cow's milk, I'm always happy to find tasty, satisfying vegetarian soups that are dairy-free. Although I haven't tried this one yet, it looks so good I know that I will do so soon. :) Prep time does not include peeling, seeding and dicing the squash; you can save time and effort by buying peeled and cut butternut squash, which is available at some grocery stores (such as Trader Joe's). 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:
1. 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.
2. 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.
3. Stir in spinach. Cook 8 to 10 minutes, or until squash and greens are tender.
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