Friday, January 30, 2009

Tuscan Pumpkin and White Bean Soup

While I'm on the pumpkin kick, I might as well add this easy, yummy and actually pretty healthy soup. LOVE this stuff!!!

Tuscan Pumpkin and White Bean Soup
2 Tbsp olive oil
1 large onion, chopped (about 1 cup)
1 cup chopped celery (I usually omit this, or at least chop it VERY finely)
2 cloves garlic, minced
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp ground black pepper
2 cans (14.5 oz ea) chicken broth
1 can (15 oz) pumpkin
1 can (15 oz) cannellini beans, draine & rinsed
1 package turkey kielbasa, sliced
grated parmesan cheese

Brown sliced kielbasa over medium-high heat. Add oil, onions, celery and garlic; cook and stir 8 minutes or until vegetable are crisp-tender. Stir in basil, salt and pepper; cook 1 minute, stirring occasionally. Add broth, pumpkin, beans and turkey; mix well. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to low; simmer 20 minutes; stirring occasionally. Ladle soup into serving bowls. Sprinkle with cheese if desired.

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