I made this combo up and really loved it! It is very healthy with all the veggies and has great flavor and body!
- 1 Tbsp EVOO
- 1 butternut squash, peeled and cubed
- 1 bell pepper, sliced
- 1 box Uncle Ben's original wild rice and 1/2 of herb packet
- 4 cups chicken broth
- parmesan cheese rind, optional or shredded for sprinkling when served
- 1 box frozen spinach, thawed and drained
- 1 can white beans
Heat oil in a medium to large stock pot. Add squash and bell pepper - season with s&p, saute 3-4 minutes. Add rice, herbs, cheese rind and broth; cover and simmer for 20-25 minutes. Add spinach and beans, cook an additional 5 minutes or until heated through.
I served the soup with a cranberry butter smeared slice of whole wheat toast - oh, it was so good!