This soup is quick and easy to make. The beans provide both protein and fiber, and the melted Toscano pepper cheese turns it into fabulous comfort food.
- 1/2 large butternut squash, cubed
- 1 jewel yam, cubed
- 1 yellow onion, diced
- 1 clove garlic, minced
- 1T rosemary
- 1-2t thyme
- 1/2 cube Celifibr brand vegetable bouillon dissolved in 1 cup boiling water
- 4 additional cups water
- 2 cans white kidney beans, drained and well rinsed
- Toscano black pepper cheese, grated garnish
Pour 2-3 T olive oil into large soup pot. Slice yam into 1/4 inch rounds, peel away skin then cube. Chop butternut into 1/4 inch half rounds, remove skin then cube. Chop onion. Transfer these to soup pot to saute for 3-5 minutes, adding minced garlic and spices. Bring 1 cup water to boil, dissolve vegetable bouillon cube. Add to soup pot, cover, reduce heat and simmer until squash and yam are soft to fork test, about 10-15 minutes. Blend smooth using an immersion blender, or remove from heat and allow to cool before blending smooth in blender. Return to soup tureen, add drained and well rinsed white kidney beans. Serve topped with grated Toscano black pepper cheese.