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Tuscan Bean Soup with Butternut Squash

Tuscan Bean Soup with Butternut Squash

☆☆☆☆☆ (0)

Serves: 6

Prep: 15 mins

Cook: 40 mins

This one pot tomato vegan stew is a rich, chunky bowl of comfort. With creamy butter beans, tender butternut and rich flavours, it’s perfect for cold winter nights.

Ingredients

1/2 butternut squash or pumpkin, cut into cubes

1/2 brown onion, roughly chopped

1 leek, green part removed, thinly sliced

2 garlic cloves, minced

1 tbsp light extra virgin olive oil

1 can of diced tomatoes

1 can of butter beans, drained and rinsed

1 can of chickpeas, drained and rinsed

3 cups Community Co Baby Spinach

1 L salt-reduced vegetable stock

2 tbsp chopped parsley

1 tsp dried oregano

1 cup Community Co Greek Yoghurt (optional, non-vegan)

Method

  1. In a large pot over medium heat, cook the onion, leek and butternut with olive oil. Sauté for 3 minutes until they are softened.
  2. Add 1 litre of vegetable stock, diced tomatoes and oregano.
  3. Bring it to a simmer, continue to cook until the butternut is tender.
  4. Add the butter beans and chickpeas.
  5. Simmer for 30-40 minutes, add baby spinach and parsley in the last few minutes.
  6. Option to serve with Greek yoghurt as a non-vegan dish.

More about this recipe

Nutritional info:
Calories 424.22kcal
Total Fat 5.85g
Carbs 58.05g
Sugars 13.82g
Protein 17.59g
Sodium 1101.97mg
Fibre 13.15g

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