Jennifer's Squash & White Bean Soup
Try this Jennifer's Squash & White Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 teaspoon salt
- 1 onion chopped
- 1/4 teaspoon pepper
- 1 teaspoon thyme
- 1 pound ground italian sausage
- 1 14.5 oz. can diced tomatoes
- 32 ounce chicken broth fat free & low sodium
- 4 cups butternut squash diced; (i buy them already diced)
- 2 15 oz. cans cannellini beans rinsed and drained
- 1 bag baby spinach leaves
- Carbohydrate 89.34810541505 g
- Cholesterol 1025.1187556 mg
- Fat 280.537574722899 g
- Fiber 19.4865177588535 g
- Protein 248.352290488201 g
- Saturated Fat 90.5719498062601 g
- Serving Size 1 1 Serving (2315g)
- Sodium 4201.92090904569 mg
- Sugar 69.8615876561964 g
- Trans Fat 19.915612645551 g
- Calories 3883 calories
Sauté onion and sausage in a stock pot, drain. Add tomatoes and cook a couple minutes longer. Add broth, squash, thyme, salt, pepper, and bring to a boil. Reduce the heat and simmer until the squash is tender, about 15-20 minutes. Stir in the beans and spinach and cook until the spinach is wilted and the beans are heated through.
