Tuscan Pumpkin-White Bean Soup

By Tonya_Speed

Ingredients

• 1 spray olive oil cooking spray, or enough to coat pot
• 1 medium onion, coarsely chopped
• 15 oz canned pumpkin
• 3 1/2 cups fat-free chicken broth
• 15 1/2 oz canned white beans, rinsed and drained
• 1/4 tsp ground oregano
• 1/8 tsp table salt, or to taste
• 1/8 tsp black pepper, or to taste
• 6 Tbsp grated Parmesan cheese

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.

Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.

In a blender, process soup in batches until smooth. (Note: Make sure not to overfill blender in order to avoid splattering.) Return soup to pot and reheat; season with salt and pepper.

To serve, ladle soup into bowls and top each with 1 tablespoon of grated cheese. Yields about 1 cup per serving.