White Bean-Butternut Squash Soup
Cheese Toasts with Mixed Green Salad
Ingredients
- 3 (14.5-oz) cans diced fire-roasted tomatoes with roasted garlic (such as Muir Glen)
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 6 cups low-sodium chicken broth
- 2 (16-oz) pkg peeled, cubed butternut squash
- 1 cup chopped onion
- 1 Tbsp chopped fresh thyme (or use rosemary)
- 1 tsp smoked paprika
- ½ tsp ground cumin
Instructions
- Combine all ingredients in a large Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes or until squash is tender.
