Cannellini Bean & Butternut Soup with Lemon Zest

Ingredients

• 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

Instructions

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

Cholesterol:

0mg

Sodium:

200mg

Potassium:

896mg

Total Carbohydrate:

29g

Dietary Fiber:

7g

Protein:

10g

Vitamin C:

26%

Calcium:

12%

Iron:

23%