Tuscan Pumpkin-White Bean Soup  

I got this recipe off the Weight Watchers Web Site. It has a very surprisingly complex flavor. You have to try this to really enjoy it.

Ingredients

• 1 serving olive oil cooking spray (5 one -second sprays per serving), or enough to coat pot

• 1 medium onion, coarsely chopped

• 15oz canned pumpkin

• 3 1/2 cup 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

Serves - 6
Points per Serving - 2
Serving Size - 1 cup

Instructions

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.

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

3. 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.

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

Notes

• I used very little salt and just a dash of pepper; Katie and I do not like much pepper.

• We found that the cheese is very important to the flavor of the soup. The soup is good without the cheese, but it is great with the cheese.

• I use two pots, I cook the beans and pumpkin in one. Then as I blend it, I move it to a second pot. This means you have to clean a second pot, but it makes it easier.

• This soup reheats very well. It could be made days in advance and placed in the refrigerator.

• I used 1 15 oz can of broth.