Italian Butternut Squash, White Bean Soup w/ Greens

ITALIAN BUTTERNUT SQUASH AND WHITE BEAN SOUP WITH GREENS
To save time and energy, buy peeled and cut butternut squash. If you wish, you can substitute quick-cooking greens such as spinach or watercress for the Swiss chard.
2 1/2 teaspoons olive oil
1 large onion, chopped
2 teaspoons dried Italian seasoning
3 garlic cloves, minced
6 cups vegetable broth
2 (15-oz.) cans cannellini beans, rinsed, drained
1 (1-lb.) butternut squash, peeled, seeded, diced (about 2 1/2 cups)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups coarsely chopped Swiss chard or spinach
1. Heat oil in large pot over medium heat until hot. Add onion and Italian seasoning; cook 3 minutes or until onion is slightly tender.
2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring occasionally.
3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are tender.
Serves 6