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Tuscan Bean Soup with Butternut Squash

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  • 6 Serves
  • 15 minutes
  • 40 minutes

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.

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Ingredients

½ butternut squash or pumpkin, cut into cubes
½ 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
1L 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.

Notes

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

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