Cannellini Bean & Butternut Soup with Lemon Zest
A warming and smooth soup.
- 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
Saute onion in extra virgin olive oil using a medium size soup pot for 3-4 minutes.
Add chicken broth and butternut squash. Bring to a simmer.
Puree 1/2 of the cannellini beans and add to soup, along with whole cannellini beans. Simmer for 15 minutes.
Stir in parsley and lemon zest. Season with salt an pepper.
Serve and enjoy.
- Total Fat:
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- Vitamin C: