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Servings

Prep Time

Ingredients

• 2 tbsp olive oil
• 4 cups diced pumpkin or butternut squash (1/2-inch thick)
• 1 cup finely chopped sweet onion
• 1 cup sliced celery
• 5 fresh sage leaves, finely chopped
• 1 bay leaf
• 2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tsp minced garlic
• 2 cups low-sodium chicken stock
• 4 cups water
• 1 can (19 fl oz) chickpeas, rinsed and drained
• 1 can (19 fl oz) black-eyed peas, rinsed and drained
• 1/3 cup finely grated Romano cheese

Directions

1. In a Dutch oven or heavy-bottomed pot, heat oil over medium heat. Add next 8 ingredients and cook, stirring often until vegetables soften, about 10 minutes. Add remaining ingredients; simmer, stirring occasionally, until pumpkin is tender, about 20 minutes. Thicken soup by mashing some pumpkin against the side of the pot with a wooden spoon. Add 1/4 cup Romano cheese and stir.

2. Ladle into bowls; sprinkle with remaining cheese.

Nutrients Per Serving

Per serving (1/6 recipe): 239 calories, 7.4 g fat, 121.9 mg calcium, 1,551 mg sodium, 33.8 g carbohydrates, 7.1 g fibre, 10.6 g protein; source of iron.