Ingredients

  • 1 tablespoon olive oil
  • 1 onion (medium, chopped)
  • 1 stalk celery (sliced)
  • 1 medium carrot (chopped)
  • 1 teaspoon minced garlic (bottled, 2 cloves)
  • 42 ounces reduced sodium chicken broth
  • 2 cups butternut squash (cut-up, peeled, and seeded)
  • 14 1/2 ounces fire-roasted diced tomatoes (or one 14-1/2-ounce can diced tomatoes, undrained)
  • 19 ounces white kidney beans (cannellini beans, rinsed and drained)
  • 1 zucchini (small, halved lengthwise and sliced)
  • 1 cup broccoli (small, and/or cauliflower florets)
  • 1 tablespoon fresh oregano (snipped, or 2 teaspoons dried oregano, crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • shredded parmesan cheese (Freshly, optional)
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NutritionView more

280Calories
Sodium18%DV440mg
Fat4%DV2.5g
Protein35%DV18g
Carbs16%DV49g
Fiber48%DV12g

PER SERVING *

Calories280Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium440mg18%
Potassium1620mg46%
Protein18g35%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber12g48%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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