TUSCAN- PUMPKIN WHITE BEAN SOUP
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1 medium onion, coarsely chopped
15 ounce can pure pumpkin
3½ cups fat-free chicken (or vegetable) broth
15½ ounce can of white beans, rinsed and drained
¼ tsp ground oregano
salt and pepper to taste
6 Tbs grated Parmesan cheese
1. Coat a large soup pot with cooking spray and set over medium- low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
2. Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
3. In a blender, process soup in batches until smooth (make sure not to overfill blender or it will splatter). Return soup to pot and reheat; season with salt and pepper.
4. To serve, ladle soup into bowls and top each with 1 T. grated Parmesan.
Servings: 6
Serving Size: 1 cup
Nutritional Information
Per Serving
Calories 143
Calories from Fat 18
Total Fat 2g
Saturated Fat 1g
Cholesterol 4.4mg
Sodium 371g
Potassium 536mg
Carbohydrates 24.25g
Dietary Fiber 6g
Sugar 3.36g
Net Carbs 18.25g
Protein 8.5g
WW POINTS: 4
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