Souper Easy, Souper Delicious

TUSCAN PUMPKIN WHITE BEAN SOUP

After too many weeks of quarantine indulgences, I woke up yesterday with a new resolve to make better food choices. This is one time I can say without a doubt that what goes into my mouth is totally my decision. (Okay...so it's really always my decision. But I'm easily swayed.) No celebration temptations. No holiday spreads. No birthday parties to tempt me. No restaurant menu that begs me "order this!" It is all me. So if I go completely off the rails I cannot blame it on "Well, it was Easter." Or, "But it was Baby Girl's birthday and there was caramel cake." Or, "The covered dish dinner at church has the best food!" You know how it goes. In a normal year, I think we go from one holiday celebration to the next with not much time in between to get back on track.

It should be easier to make good choices while I've eaten every meal at home. But I can't say that I've done that. So this morning I looked over WW (formerly known as Weight Watchers) recipes. I wanted something easy. And I had to use what was on hand. Plus, it is ridiculously cool today. What's up with this crazy weather? This is a rare almost-summer soup weather day.

There were several cans of pumpkin in the pantry. Was there a sale? I don't remember buying so much. And I had a couple of cans of cannellini beans. (Note to self: buy more.) Chicken broth? Check. Onion? Check. And that's pretty much it.

In the interest of full disclosure, this is a meal I made for me and me alone. I am a soup lover. Daddy-O is generally not. He had asked for chicken and rice, so I had both pots going at the same time. With some cooked chicken from the freezer, his meal was easy, too.

When I first read the recipe I wondered why on earth would it call for 3-1/2 cups of broth and not use that last half cup. You know that a box of broth has 4 cups. Why would it make you have a half-cup left over? See my 2-1/2 quart pot pictured above? It would not have held another half cup of anything. Maybe that's the reason. Also, the soup is deliciously thick and creamy. Another half cup of broth and it would not have been quite so rich. I will figure out what to do with the half cup that is now hanging out in my refrigerator. Not messing with anything in this recipe!

TUSCAN PUMPKIN WHITE BEAN SOUP

olive oil spray
1 medium onion roughy chopped
3-1/2 cups low-sodium chicken broth
1 (15-oz) can pumpkin puree
1 (15-oz) can cannellini beans, drained and rinsed
1/4 teaspoon dried oregano
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Parmesan cheese (freshly grated is best)

Spray medium pan with olive oil spray and heat to medium-low. Add chopped onion and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, beans, broth and oregano and simmer 8-10 minutes. Puree in pot with an immersion blender. Taste and adjust salt and pepper. (I added more pepper.)
Grate about 1 tablespoon of parmesan cheese over each serving.

Makes 6 1-cup servings

See how thick this is?

I am counting on this soup to freeze well because I filled one Souper Cube tray with 1-cup portions. It's already in the freezer. Those cubes will pop out and I'll store them in a freezer bag for later. I am happy to have four servings ready to eat later. And one more bowl full in the refrigerator for tomorrow's lunch.

As much as I like to cook, it's nice to think I can stay out of the kitchen every now and then. I'll make Daddy-O a sandwich!