Tuscan pumpkin-white bean soup
3
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
This deliciously creamy bisque is a weeknight wonder: With just a handful of pantry staples, you can pull off a fantastic soup worth savoring. You can make it in half an hour all in one pot, and it makes enough for six servings. This soup features chopped onions, canned pumpkin, chicken broth, white beans, and ground oregano, which are all then topped off with grated Parmesan cheese. If you don't have an immersion blender but love making soups, now is the perfect time to invest in one. It's so much easier than having to blend the soup in batches in a conventional blender.
Ingredients
Olive oil cooking spray
1 spray(s)
Uncooked onion(s)
1 medium
Canned pumpkin puree
15 oz
Fat free chicken broth
3.5 cup(s)
Canned white beans
15.5 oz
Ground oregano
0.25 tsp
Table salt
0.125 tsp
Black pepper
0.125 tsp
Grated Parmesan cheese
6 Tbsp
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
Puree soup in pot with handheld immersion blender, or process in batches in blender (make sure not to overfill blender, start blending on low speed, and hold the lid down gently with a kitchen towel in order to avoid splattering). Return soup to pot and reheat; season with salt and pepper. To serve, ladle soup into 6 bowls and top each with 1 tablespoon of grated cheese.
4
Serving size: 1 cup soup and 1 tablespoon cheese
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