INGREDIENTS
1 tbsp
butter
1 cup
chopped onion
2 tbsp
chopped fresh sage, divided
5
garlic cloves, crushed
1/4 tsp
ground red pepper
1/4 tsp
ground cumin
2 1/2 cups
unsalted chicken stock (such as Swanson)
1 cup
canned cannellini beans, rinsed and drained
1 15 ounce can
pumpkin puree
1 cup
2% reduced-fat milk
3/4 tsp
kosher salt
2 tbsp
cider vinegar
1 cup
baby spinach
1 cup
basil leaves
2 tbsp
pine nuts, toasted
2 tbsp
grated fresh Parmesan cheese
2 tbsp
extra-virgin olive oil
2 tbsp
water