WINTER SQUASH & WHITE BEAN SOUP

4 Cups Butternut Squash, cubed 2 Cups Leeks, chopped 3/4 Cup Carrots, cubed 1/2 Cup Celery, diced 2 Teaspoons Dried Sage 3 Garlic Cloves, crushed

1 3/4 Cups Chicken Broth 5 Cups Water 2 Cups Cabbage, chopped 1/4 Teaspoon Pepper 2 Cans White Beans, drained 1 Tablespoon Dried Parsley

Mix all ingredients in a large pan. Simmer for 15-30 minutes until vegetables are tender. Serve.

SERVINGS 7; CALORIES 231; FAT 4.4 g; PROTEIN 9.8 g; CARBS 41.6 g; FIBER 5.8 g; CHOL 0 mg; IRON 4.1 mg; SODIUM 339 mg; CALC 126 mg SERVING SIZE= 1 Cup

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Updated 12/7/99