Italian Butternut Squash And White Bean Soup With Greens
To save time and energy, buy peeled and cut butternut squash. If you wish,
you can substitute quick-cooking greens such as spinach or watercress for
the Swiss chard.
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-oz.) cans cannellini beans, rinsed, drained 1 (1-lb.) butternut
squash,
peeled, seeded, diced (about 2 1/2 cups)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups coarsely chopped Swiss chard or spinach
1. Heat oil in large pot over medium heat until hot. Add onion and Italian
seasoning; cook 3 minutes or until onion is slightly tender.
2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and
salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring
occasionally.
3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are
tender.
6 servings
PER SERVING: 220 calories, 2.5 g total fat (.5 g saturated fat), 10 g
protein, 41.5 g carbohydrate, 0 mg cholesterol, 1360 mg sodium, 12 g fiber
2 comments:
My mother would love your blog, if she knew what a blog was... I don't care much for reading recipes, altough I love to eat. Cooking is just a necessary trouble I have to go through in order to indulge in good food. I do have some simple recipes I make which work rather nicely if you'd like to try them. I'll be more than glad to e-mail them to you. By the way, I'm Portuguese!
My mom (who is the greatest cook in the world - all of the women in her family are) wouldn't know a blog either.
I love Portuguese food!
Post a Comment