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
-
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.
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%
