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Serve this veggie-packed side dish soup all autumn long. If you use the canned beans option it comes together in a snap with a 30 minute hands-off simmer time.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In an 4- to 5-qt. Dutch oven heat the oil over medium-high heat. Add onions; cook and stir 7 to 8 minutes or until golden. Add garlic; cook and stir for 1 minute. Add the remaining seven ingredients (through pepper). Bring to boiling; reduce heat. Simmer, covered, about 30 minutes or until squash is tender, stirring occasionally.



To cook cannelini beans, rinse beans. In a large pot combine 1 lb. dried cannellini beans and 2 qt. water. Bring to boiling; reduce heat. Simmer, covered 2 minutes. Remove from heat. Cover and let stand 1 hour. Drain beans. Return beans to the pot and add 2 qt. fresh water. Bring to boiling; reduce heat. Simmer, covered, 30 minutes. Drain beans; set aside.

Nutrition Facts

163 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 984 mg sodium. 712 mg potassium; 26 g carbohydrates; 6 g fiber; 4 g sugar; 9 g protein; 0 g trans fatty acid; 6797 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 117 mg calcium; 3 mg iron;


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