Monday, December 1, 2008

Squash, Spinach, Rice and White Bean Soup

I made this combo up and really loved it! It is very healthy with all the veggies and has great flavor and body!

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  • 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.

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I served the soup with a cranberry butter smeared slice of whole wheat toast - oh, it was so good!

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