Roasted Squash and White Bean Soup Recipe

Some Nutritional Facts:  

Squash has lots of beta carotene as well as packed with antioxidants and anti-inflammatory elements. has vitamin A, in the form of beta carotene, which has powerful antioxidant and anti-inflammatory properties.  It is also high in fiber and also high in vitamin C.

Ingredients

200g white beans soaked overnight. 

1 squash cubed

1 tbsp thyme

3 tbsp olive oil

4 tomatoes chopped

4 cups of chicken stock

1 onion chopped

1 garlic chopped (small)

1 tsp of parsley and rosemary
salt and black pepper
croutons for garnish

Method

1. Drain the beans and put it into boiling water for 2 hours. 

2. While the beans are cooking,  roast the cubed squash for about 25 minutes.  Add a little oil and the thyme for the roasting. Toss it with salt once this is done.

3. Lightly fry the garlic and onions until soft and fragrant.

4. Add the tomatoes, chicken stock and the beans .  Under small fire continue to let it cook for about an hour.

5. Add the squash and the parsley to garnish

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