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White Bean and Pumpkin Soup

Serves 6-8

Ingredients

  • 1 Tbsp oil
  • 1 1/2 cups yellow onion, chopped
  • 2 Tbsp garlic, minced
  • 1 1/2 cups carrot, chopped
  • 1 1/2 cups celery, chopped
  • 4 cups pumpkin, chopped
  • 4 cups vegetable stock
  • 1 cup white beans, cooked
  • 1 1/2 cups spinach, chopped
  • 2 tsp fennel seed
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1/8 cup lemon juice

Preparation

  1. Heat oil in a pot over medium heat.
  2. Add garlic, onion, carrot, celery and cook for 5-7 minutes. Add fennel seed and cook for 2 minutes. Add pumpkin, stock and beans then bring to a boil.
  3. Turn down to a simmer until pumpkin is tender, roughly 15 minutes. Add spinach to wilt, then stir in remaining ingredients. Adjust salt and lemon juice to taste.
October 21, 2012
Revive Wellness