1. Spray a large saucepan with nonstick cooking spray and heat over medium heat. Saute the carrot, onion, and garlic over medium heat until softened, about 5-7 minutes.
2. Add broth, cabbage, beans, tomato paste, Italian seasoning, and salt; bring to a boil. Reduce heat and simmer, covered, for about 15 minutes.
3. Stir in the squash and heat for 3-4 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (223g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 475mg||16 %|
|Potassium 254.4mg||7 %|
|Total Carbohydrate 9g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 6.5g|
|Protein 1.5g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 39
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!