Cannellini Bean & Butternut Soup with Lemon Zest - Cancer Nutrition Consortium

Ingredients

• 1 small Onion chopped
• 2 tablespoons Extra virgin olive oil
• 1 1/2 cups Chicken broth
• 2 1/2 cups Butternut squash small dice
• 1 can Cannellini bean with juice
• 1 1/2 tablespoons Fresh parsley chopped
• 1 1/2 teaspoons Lemon zest
• Saute onion in extra virgin olive oil using a medium size soup pot for 3-4 minutes.
• Add chicken broth and butternut squash. Bring to a simmer.
• Puree 1/2 of the cannellini beans and add to soup, along with whole cannellini beans. Simmer for 15 minutes.
• Stir in parsley and lemon zest. Season with salt an pepper.
• Serve and enjoy.