Tuscan Butternut Squash And Cannellini Bean Soup With Swiss Chard
To make this soup vegetarian, substitute 2.5 teaspoons of olive oil or soy-based vegetable “bacon” bits for the bacon (heat oil before adding onion and herbs) and use vegetable instead of chicken broth.
3 slices bacon, diced
1 onion, peeled and chopped
1.5 tsps dried oregano
1 tsp dried rosemary
6 cups chicken broth
2 (15.5-ounce) cans cannellini beans, drained
1 pound butternut squash, peeled, seeded and diced
3 cloves garlic, minced
4 cups Swiss chard, chopped
Salt and black pepper, to taste
Heat a soup pot over medium heat. Add bacon; cook for 2 minutes. Add onion, oregano and rosemary. Saute for six minutes, or until onion is soft. Stir in broth, beans, squash and garlic; bring to a boil. Reduce heat to low and simmer for 10 minutes. Stir in Swiss chard and cook for 10 minutes more, or until squash and greens are tender. Season with salt and pepper.
Nutritional information per 1-cup serving: 210 calories, 15 percent fat (3.5 grams), 64 percent carbohydrate, 21 percent protein, 7 grams fiber, 4 milligrams iron, 123 milligrams calsium, 1 milligram zinc, 0.3 milligram B6, 4 micrograms B12, 107 micrograms folate.
