Pumpkin and White Bean Soup

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Holiday 2016

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Pumpkin and White Bean Soup

Pumpkin and White Bean Soup
1 (16- oz.) bag small white beans, divided
2 tbsp. olive oil
1 very large onion, chopped
3 ribs celery, sliced
2 (15- oz.) cans Raley's Pumpkin
4 to 5 cups Raley's Chicken Broth
2 tsp. dried thyme
1 tsp. dried rosemary
Salt and pepper to taste

Prep: 20 minutes, Stand: 1 hour to overnight
Cook: about 2 hours, Serves: 8 to 10

1. Place beans in a large pot and cover with water several inches above the bean level; let stand overnight. Or to quick soak, bring to a boil and cook for 5 minutes; remove from heat and let stand for 1 hour.

2. Drain soaking liquid and add fresh water to pot; bring to a boil. Cover and simmer for 1 to 1½ hours or until beans are very tender; drain well. Set aside 1¾ cups if preparing White Bean, Pear and Cranberry Crostini recipe.

3. While beans are cooking, heat olive oil in a very large skillet over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Add celery; cook and stir for 5 minutes more or until vegetables are nicely browned.

4. Puree vegetables, pumpkin, 4 cups broth and drained beans in a blender* or with a stick blender until very smooth and transfer back to pot. Add herbs and bring to a boil; reduce heat and simmer, covered, for 30 minutes. Add additional broth as needed if you aren’t setting aside some of the beans or if you prefer a thinner soup.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
244 calories, 12 g protein, 4 g total fat (1 g sat., 0 g trans), 42 g carbohydrate, 16 g fiber, 4 g sugar, 0 mg cholesterol, 452 mg sodium, 7 points


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