Tuscan Pumpkin-White Bean Soup (2WW Points)

This recipe came straight from the WW site. It was so simple, and quite tasty. It wasn't bursting with flavor, but it was yummy. I was worried Kaelyn and Mark wouldn't like it, but Mark said it was good (not great) and Kaelyn loved it. Sprinkling parmesan on top adds a lot to the flavor.

The ingredients:



* 1 spray(s) olive oil cooking spray
* 1 medium onion(s)
* 15 oz canned pumpkin
* 3 1/2 cup(s) fat-free chicken broth
* 15 1/2 oz canned white beans
* 1/4 tsp ground oregano
* 1/8 tsp table salt
* 1/8 tsp black pepper
* 6 tbsp grated Parmesan cheese

Chop the onion. Spray pan with cooking spray, add onion. Cover and cook until onion is tender, about 6 minutes. Add remaining ingredients (except cheese), simmer 8 minutes.



Transfer to a blender and puree, or use a handheld like I did.



At this point, it was thinner than I liked. So I took a small amount of soup and mixed it with some corn starch (maybe 1/2 T?), then put it back in the pot and brought to a boil for a few minutes.



Transfer to bowls, and top with 1 T parmesan cheese.



We enjoyed this soup with some warm French bread. It was a tasty, light meal - perfect for a chilly fall evening! It was so easy, I will definitely make this again.