Kale and Roasted Vegetable Soup

Kale and Roasted Vegetable Soup

  • Ingredients 11 Count
  • Nutrition 330 Calories
  • Directions 85 Minutes

6 servings

Ingredients

imperial units us metric
  • 3 carrots (medium, peeled and quartered lenthwise)
  • 2 tomatoes (large, quartered)
  • 1 onion (large, cut into 8 wedges or 4 or 5 slices)
  • 1/2 butternut squash (small, peeled, seeded, cut lengthwise into 1/2 inch thick wedges)
  • 6 garlic cloves
  • 1 tbsp olive oil
  • 6 cups vegetable broth (or more of)
  • 4 cups kale (finely chopped)
  • 3 thyme sprigs (large fresh)
  • 1 bay leaf
  • 15 ozs great northern beans (drained)

Directions

BTotal Time1 hr 25 min

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Nutrition Facts

Amount Per Serving
Calories 330 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat
Cholesterol 0%
Sodium 990mg 41%
Potassium 1460mg 42%
Total Carbohydrate 61g 20%
Dietary Fiber 17g 68%
Sugars 8g
Protein 18g
Vitamin A 270%
Vitamin C 90%
Calcium 20%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Recipe Tags

Comments

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