Tuscan Pumpkin and White Bean Soup

This is a great low calorie/low fat/low Points soup that is easy and quick to make.  I tested it out the other night and I loved it. My husband asked for seconds and he is the type of person who will tell me “This taste’s like ass.” if he doesn’t like it, instead of humoring me.  He was making Mmmm sounds when he ate too.  So was I. Delicious! It has a great combination of flavors and warmed me up on a cold night.  The only thing was the color / texture looks a little like baby food .. but as soon as you taste it, you forget all about that.

Ingredients

• Fat Free Olive Oil Cooking Spray
• 1 medium onion, coarsely chopped
• 15 oz canned pumpkin
• 3 1/2 cup fat-free chicken broth (or vegetable broth)
• 15 1/2 oz canned white beans, rinsed and drained (I used Goya)
• 1/4 tsp ground oregano
• 1/8 tsp salt, or to taste (I added a little more)
• 1/8 tsp black pepper, or to taste (here too)
• Grated Parmesan cheese (I used reduced fat to lower the calories even more)

Instructions

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

Stir in pumpkin, broth, beans and oregano; simmer 8-10 minutes

In food processor or blender (I used my little Braun handheld blender which is way less mess than dragging out the food processor) remove soup from heat, puree soup in batches or all at once in the pot with the handheld.  Reheat and season to taste with salt and pepper.  (I also threw in a little bit (1 tbsp) of parmesan cheese here)

Ladel into soup bowls and top with grated cheese and a sprinkle of black pepper.

I served this with whole wheat garlic toast and a glass of red wine. 

WW: 2 POINTS per 1 cup serving
Preparation Time: 12 Minutes
Cooking Time: 18 Minutes

Credit: Recipe taken from Weight Watchers Online. Cooked and tested by me.