Serves 4
2 cups butternut squash, peeled, seeded and cut into bite-size pieces
1 Tbs olive oil
1 clove garlic, minced
1/3 cup chopped onions
2 14-oz cans nonfat, low-sodium chicken broth
1 15-oz can white beans, drained and rinsed
2 cups packed baby spinach leaves
Salt and pepper to taste
1 to 2 Tbs chopped fresh sage
In a large pot, combine squash, olive oil, garlic and onion. Cook on medium heat for 8 to 10 minutes or until squash starts to soften, stirring often to prevent sticking. Add broth and beans and bring to a boil. Reduce heat to simmer and cook for 10 minutes. Add spinach, salt, pepper and sage leaves. Cook for 4 to 5 minutes.
Enjoy!
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