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.
Side Dish Ingredients
- 1 (8.3-oz) French baguette, thinly sliced
- 1 (4-oz) log goat cheese
- ½ cup freshly grated Parmesan cheese
- ¼ tsp pepper
- 1 (10-oz) pkg spring mix
- ⅓ cup refrigerated balsamic vinaigrette
Side Dish Instructions
- Preheat broiler. Place bread slices on a baking sheet. Broil just until lightly toasted.
- Combine cheeses and pepper in a small bowl; spread on toasts.
- Toss together spring mix and dressing.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
205
|
233
|
438
|
| Fat (g) | 0 | 10 | 10 |
| Sat. Fat (g) | 0 | 5 | 5 |
| Protein (g) | 11 | 12 | 23 |
| Carb (g) | 44 | 25 | 69 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 755 | 575 | 1330 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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