Discover the heartwarming flavors of Italy with our delightful Italian Bean Squash and Spring Green Soup! Perfect for cozy nights or a quick weeknight meal, this vibrant soup combines the sweetness of butternut squash with the creamy richness of white beans and the freshness of spring greens. In just 45 minutes, you can whip up a bowl of comfort that’s not only delicious but also packed with nutrients. Ready to impress your taste buds and warm your soul? Let’s dive into this irresistible recipe that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can of white beans, drained and rinsed
- 4 cups vegetable broth
- 2 cups spring greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare all ingredients by peeling and dicing the butternut squash into 1-inch cubes, finely chopping the onion, mincing the garlic, and roughly chopping the spring greens.
- Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add the diced onions and sauté until they become translucent and soft, approximately 4-5 minutes.
- Add minced garlic to the pot and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release its aromatic flavors.
- Add the diced butternut squash to the pot and stir to combine with the onions and garlic. Cook for 3-4 minutes, allowing the squash to slightly caramelize.
- Pour in the vegetable broth, ensuring the squash is mostly covered. Bring the mixture to a gentle boil, then reduce heat and simmer for 15-20 minutes until the squash becomes tender and easily pierced with a fork.
- Add the drained and rinsed white beans to the pot, stirring gently to incorporate. Simmer for an additional 5 minutes to heat the beans through.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- In the final 2 minutes of cooking, add the chopped spring greens and stir until they are just wilted but still retain their bright green color.
- Remove the pot from heat and let the soup rest for 2-3 minutes before serving to allow flavors to meld together.
- Ladle the soup into warm bowls. Optional: Drizzle with a small amount of high-quality olive oil or sprinkle with fresh herbs like basil or parsley before serving.
Tips
- Prep Ahead: To save time, chop your vegetables and store them in the fridge a day in advance. This way, you can quickly throw everything together when you're ready to cook.
- Customize Your Greens: Feel free to substitute the spring greens with other leafy vegetables like kale or spinach, depending on what you have on hand or your personal preference.
- Enhance the Flavor: For an extra depth of flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for a subtle kick.
- Texture Variation: If you prefer a creamier soup, use an immersion blender to puree part of the soup after adding the beans, then stir in the remaining chunks for a nice texture contrast.
- Garnish Creatively: Elevate your soup presentation by garnishing with toasted pumpkin seeds, a sprinkle of Parmesan cheese, or a drizzle of high-quality olive oil just before serving.
- Storage Tips: This soup keeps well in the fridge for up to 3 days, making it a great option for meal prep. Just reheat gently on the stove when you’re ready to enjoy it again!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
