Vegetable Bean Soup with Greens
Prep time
Cook time
Total time
Hearty soup made with butternut squash and beans seasoned with cinnamon and cumin.
Recipe type: Soup
Serves: 8
  • 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
  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.
Add fresh parsley and shaved parm right before serving.

Very freezer friendly!
Nutrition Information
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 by The Lemon Bowl at