- 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.
Ingredients
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
Instructions
Saute onion, carrots, celery and garlic cloves in a large pot over medium heat
Add salt to release juices and continue to stir until veggies soften about 5-7 minutes
Add chili flakes, cinnamon, cumin, and butternut squash cubes. Cook for 2-3 minutes
Stir frequently then add chicken broth, beans, and tomatoes
Bring the pot to a boil then reduce to low
Simmer for 20 minutes or until squash is cooked through
Before serving, stir in leafy greens and lemon juice
When greens wilt, taste and add seasoning if needed