Friday, April 3, 2009

Pumpkin-Bean Soup

In the Bag:
1 (15 oz.) can pumpkin
1 (14 oz.) can unsweetened coconut milk
1 (15 oz.) can cannellini beans (white beans)
1 (14 oz.) can chicken broth
1 tsp. sage leaves, crushed
½ tsp. salt
¼ tsp. pepper

Drain and rinse beans. In a medium saucepan, combine all ingredients. Heat through and adjust seasoning to taste. Serve with crusty bread.

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