Sunday, 12 June 2011

Butternut Squash and Cannellini Bean Soup

We're in the middle of June and I'm making soup!  Can't believe it.  But it is so chilly and damp that we need something to warm us up, so this was knocked up for lunch today.  Simply dice about half a peeled butternut squash, a large onion, and 3 cloves of fresh, new season's garlic.  Saute in a tablespoon of olive oil, until onion softens, but doesn't brown.  Now, add 750ml of veg stock, some finely-diced chilli (I had a nice, hot little green one) and a good sprig of rosemary.  Tip in a drained, rinsed can of cannellini beans (I love the Cirio/Valfrutta brand).  Cover and simmer gently for around 15 minutes, until squash is tender, but not breaking up.  Add some shredded greens - cabbage, spring greens, broccoli, spinach, whatever you have - and cook for another 5 minutes or so.  Add lots of fresh chopped parsley and eat.  This is enough for 4.  If you aren't watching the calorie/fat intake, more oil drizzled over would be nice, and some fresh bread.  But we are.  So we didn't.  Abstemious types like us will only take on board about 180 calories in each big, steaming bowl!

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