• Delilma Nutrition

Recipe of the month -Vegetable and Bean soup

Updated: May 17, 2020

Benefits: Anti-inflammatory, easy on digestion, low-calorie

and a source of plant-based protein.


1/2 tsp chili flakes or black pepper

1 tbsp cinnamon

1 tsp salt

1 juice lemon 1 onion

2 carrots

2 celery stalks

2 tbsp cumin

4 cloves garlic minced

4 cups butternut squash cubes

8 cups chicken broth low sodium

8 cups leafy greens (spinach, kale, chard, etc.)

15 oz can cannellini beans or beans of choice

15 oz of diced tomatoes

fresh parsley - optional garnish


  1. Saute onion, carrots, celery and garlic cloves in a large pot over medium heat

  2. Add salt to release juices and continue to stir until veggies soften about 5-7 minutes

  3. Add chili flakes, cinnamon, cumin, and butternut squash cubes. Cook for 2-3 minutes

  4. Stir frequently then add chicken broth, beans, and tomatoes

  5. Bring the pot to a boil then reduce to low

  6. Simmer for 20 minutes or until squash is cooked through

  7. Before serving, stir in leafy greens and lemon juice

  8. When greens wilt, taste and add seasoning if needed


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