Tuscan Pumpkin-White Bean Soup
1
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
This soup has a delicious and complex taste. It's the perfect thing to perk up sleepy winter taste buds!
Ingredients
Olive oil cooking spray
1 spray(s)
Onion
1 medium, coarsely chopped
Canned pumpkin
15 oz
Fat-free reduced sodium chicken broth
3½ cup(s)
Canned white beans
15½ oz, rinsed and drained
Ground oregano
¼ tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Grated Parmesan cheese
6 tbsp(s)
Instructions
1
Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
2
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
3
In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.
4
To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.
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