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1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
1-2 butternut squash (2 lb), peeled, seeded, and cut into 1/2-inch pieces (4 cups)
1 3/4 cups chicken broth (14 fl oz); use vegetable broth to make soup vegetarian
2 cups water
1 (16- to 19-oz) can white beans (preferably cannellini), rinsed and drained
1 can whole tomatoes
1 teaspoon finely chopped fresh sage, rosemary or thyme
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving
Salt
Pepper
1/4 cup hulled green pumpkin seeds (not roasted; optional)
Ricotta cheese (optional)
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1st Keep
 dani00
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kwishall
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XByron
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MarisaR
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Comments
Ooh, I want to make this! My boyfriend said to me the other day, I never knew I liked white beans so much. And I realized I'd forgotten about cooking with them entirely. I love any soup with butternut squash in it, too, so this is a no-brainer!
This soup is quite easy and an absolute crowd-pleaser. Great mid-week meal (the beans are enough protein to fill you up) or even as part of a holiday dinner. Freezes well too.