Hearty Vegetable Bean Soup with Greens

Is it just me or did November sneak up on us?? As tempting as it is to throw on yoga pants and hide underneath baggy sweaters while we drink eggnog, we have worked too hard all year long to throw in the towel now!

On second thought… mmm… egg nog. A little fresh grated nutmeg on top? Boom. Just kidding. Kinda.

In all seriousness, life is all about balance and that is more true now than ever as we enter the hectic holiday season.  Do yourself a favor and whip up a big batch of this soup loaded in antioxidant-rich spices, hearty protein-packed beans and a rainbow of vegetables.

There’s no scientific proof that this soup helps fight cold and flu season but I’m pretty sure it can’t hurt.

Your spoon is waiting.

5.0 from 2 reviews

Hearty Vegetable Bean Soup with Greens

 

Author: Liz DellaCroce | The Lemon Bowl

Nutrition Information

• Serves: 8

• Serving size: 1 cup
• Calories: 133

• Fat: 1.2 g
• Saturated fat: .1 g
• Unsaturated fat: 1.1 g
• Trans fat: 0
• Carbohydrates: 25.2 g
• Sugar: 5.1 g
• Sodium: 932 mg
• Fiber: 6.2 g
• Protein: 7.4 g
• Cholesterol: 0

Recipe type: Soup

Prep time:  10 mins

Cook time:  30 mins

Total time:  40 mins

Save Print

Hearty soup made with butternut squash and beans seasoned with cinnamon and cumin.

Ingredients

• 1 onion – diced
• 2 carrots – diced
• 2 celery stalks – diced
• 1 teaspoon salt
• ½ teaspoon chili flakes (or black pepper)
• 4 cloves garlic – minced
• 1 tablespoon cinnamon
• 2 tablespoons cumin
• 4 cups butternut squash cubes (peeled)
• 8 cups chicken broth – low sodium (homemade preferred)
• 15 oz can cannellini beans (or beans of choice)
• 15 oz can fire roasted diced tomatoes
• 8 cups leafy greens (spinach, kale, chard, etc.)
• juice of one lemon
• fresh parsley and parmesan cheese – optional garnish

Instructions

1. Saute onion, carrots, celery and garlic cloves in large pot sprayed with non-stick spray over medium heat. Add salt to release juices and continue to stir until veggies soften, about 5-7 minutes.
2. Add chili flakes, cinnamon, cumin and butternut squash cubes. Cook for 2-3 minutes stirring frequently before adding chicken broth, beans and tomatoes.
3. Bring pot to a boil then reduce to low. Simmer for 20 minutes or until squash is cooked through.
4. Before serving, stir in leafy greens and lemon juice. When greens wilt, check for seasoning and adjust accordingly.
5. Serve with fresh parsley and shaved parm.

Notes

Add fresh parsley and shaved parm right before serving. Very freezer friendly!

3.1.09