Cancer Nutrition Consortium

Cannellini Bean and Butternut Soup with Lemon Zest

A warming and smooth soup.

Takes . Serves 6.


  • 1 small Onion chopped
  • 2 tablespoons Extra virgin olive oil
  • 1 1/2 cups Chicken broth
  • 2 1/2 cups Butternut squash small dice
  • 1 can Cannellini bean with juice
  • 1 1/2 tablespoons Fresh parsley chopped
  • 1 1/2 teaspoons Lemon zest


  1. Saute onion in extra virgin olive oil using a medium size soup pot for 3-4 minutes.
  2. Add chicken broth and butternut squash. Bring to a simmer.
  3. Puree 1/2 of the cannellini beans and add to soup, along with whole cannellini beans. Simmer for 15 minutes.
  4. Stir in parsley and lemon zest. Season with salt an pepper.
  5. Serve and enjoy.

Nutrition Info

Calories: 195

Total Fat: 5g

Saturated Fat: 1g

Sodium: 200mg

Potassium: 896mg

Total Carbohydrate: 29g

Dietary Fiber: 7g

Protein: 10g

Vitamin C: 26%

Calcium: 12%

Iron: 23%

Posted on: February 10, 2015

By: Ronald DeSantis, Master Chef

Culinary NXT

Ron DeSantis is the founder of Culinary NXT, a food service advisory practice, and is one of only 68 certified master chefs.