White Bean and Squash Soup

White Bean and Squash Soup 150px Author: Canadian Living Credits: White Bean and Squash Soup 150px

This lightly-spiced soup is a perfect choice for a quick midday meal. Serve with Honey Whole Wheat Scones (see recipe link below).

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion chopped
  • 1 sweet red pepper chopped
  • 3 minced cloves of garlic
  • 1 teaspoon dried sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups butternut squashes peeled & cubed
  • 3 cups vegetable stock
  • 1 can white kidney bean drained and rinsed
  • 1 dash hot pepper sauce
  • 3 tablespoons chopped fresh parsley

Method

In saucepan, heat oil over medium heat; cook onion, red pepper, garlic, sage, salt and pepper until onion is softened, about 6 minutes. Add squash; cook, stirring, for 2 minutes.

Add stock, 1-1/2 cups (375 mL) water, beans and hot pepper sauce; bring to boil. Reduce heat, cover and simmer until squash is tender, about 12 minutes. Stir in parsley.

Nutritional facts Per serving: about

  • Sodium 193 mg
  • Protein 8 g
  • Calories 242.0
  • Total fat 8 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 38 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 33.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 148.0
  • Vitamin C 120.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick & Easy

White Bean and Squash Soup

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