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White Bean, Kale and Roasted Vegetable Soup
This White Bean, Kale and Roasted Vegetable Soup recipe contains vegetable broth, great northern beans, butternut squash, kale, olive oil and more.
6 Servings
-
epicurious.com
Servings:
6
| Calories:
347
| Total Fat:
8g
| Chol:
2mg
|
More
Nutritional facts are per serving and accuracy is not certain.
Total Fat
8g
12 %
Sat Fat
1g
5 %
Total Carb
60g
20 %
Fiber
11g
44 %
Sugars
9g
---
Cholesterol
2mg
1 %
Sodium
1220mg
51 %
Protein
14g
28 %
Calories:
43% Vegetable broth
26% Others combined
23% Great Northern beans
7% Butternut squash
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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Ingredients
Nonstick vegetable oil spray
3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1 / 2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil
6 cups (or more) canned vegetable broth
4 cups finely chopped kale
3 large fresh thyme sprigs
1 bay leaf
1 15 ounce can Great Northern beans, drained
Directions :
View recipe
directions
on epicurious.com
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White Bean, Kale and Roasted Vegetable Soup
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