Hearty Butternut Squash & Cannellini Bean Soup Recipe | CIA

Fragrant Autumn Vegetable Soup

PREP TIME 55 minutes
COOK TIME 55 minutes

YIELD 7 servings (about 1-1/2 cups each)

A hearty, colorful vegetable soup made with butternut squash, tomatoes, cannellini beans and corn with a delectable flavor and fragrance coming from a dash of cinnamon. Recipe concept developed by The Culinary Institute of America

INGREDIENTS

1 can (19 oz each) cannellini beans, drained, rinsed 1 Quart vegetable broth 1 pkg (10 oz each) frozen whole kernel corn, slightly thawed 1 Tablespoon minced garlic 2 Tablespoon thinly sliced fresh basil 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained 1 can (6 oz each) Hunt's® Tomato Paste 2 Tablespoon extra virgin olive oil 2 Cup chopped yellow onion 2 bay leaves 1/8 Teaspoon ground cinnamon 2 Teaspoon paprika 1 Teaspoon ground black pepper 1 Quart peeled, seeded and chopped butternut squash

PREPARATION:

1. Heat oil in large saucepan over medium-high heat until hot. Add onions and garlic; cook and stir 3 to 4 minutes or until onions are tender. Stir in bay leaves, paprika, pepper and cinnamon.
2. Mix in squash undrained tomatoes, tomato paste and broth; bring to a boil. Reduce heat to medium-low; simmer 15 to 20 minutes or until squash is tender, stirring occasionally.
3. Stir in corn and beans; increase heat to medium and simmer 3 minutes. Sprinkle with basil before serving.

This recipe appears in: Soups NUTRITIONAL INFORMATION: Serving Size: about 1-1/2 cups Vitamin C 27.8 mg Calories 194 Total Fat 4.6 g Saturated Fat .6 g Cholesterol 0 mg Sodium 892.6 mg Carbohydrate 36 g Dietary Fiber 5.8 g Protein 5.6 g Sugars 10 g Calcium 79.9 mg Iron 2.3 mg Vitamin A 8688 iu