Butternut Squash, Bean and Chicken Soup

Butternut Squash and Bean Soup

Book: Steve's Diabetic Recipe Book ll
Chapter: soups

Inspired by a chefs tm Kitchen recipe. Easiest to make in a pressure cooker. 10 minutes under pressure or 40 minutes on stovetop.
Serves: 8

1 pound chicken breasts grilled, fried or "George Foremanized". Cut to half inch cubes.
3 tablespoons olive oil
6 ounces diced carrots
2 ribs celery, diced
8 ounces diced onions
3 cloves minced garlic
2 pounds butternut squash, peeled, seeded, cubed or nuke and scoop out.
28 ounces diced tomatoes
1 15-ounce can canellini (white) kidney beans
1 49 1/2-ounce can Swanson Chicken Broth
1 14 1/2-ounce can Swanson Chicken Broth
8 cups Savoy cabbage, cored and shredded
6 cups curly kale, Swiss chard or leaf kale
1 bay leaf
2 ounces parmesan cheese
Peppercorn as an option

Prepare chicken and set aside.

Warm the olive oil in the pressure cooker.

Saute the carrots, celery and onions 5 to 7 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.

Add the butternut squash, tomatoes, one half the cannellini beans, broth, cabbage, kale and bay leaf. Stir ingredients.

Cook under pressure for 10 minutes. (If using a soup pot, cook40 minutes or until vegetables are tender)

Use the normal pressure release.

Using a stick blender, purée the soup to desired consistency.

Season to taste with salt and pepper.

Add the remaining beans and the cooked chicken.

Return to temp.

Serve with grated Parmesan cheese

Serves 8.



NUTRITION FACTS
Amount Per Serving
Calories 689 Calories from Fat 105
% Daily Value*
Total Fat 12g 19%
Saturated Fat 3g 16%
Cholesterol 19mg 6%
Sodium 1063mg 44%
Total Carbohydrate 31g 10%
Dietary Fiber 10g 39%
Sugars 3g
Protein 18g
Vitamin A 105% Vitamin C 180%
Calcium 21% Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet.