Try this Kidney Bean And Butternut Squash Soup recipe, or contribute your own.
Suggest a better descriptionAnother Claire Criscuolo recipe from Delicious online PREP TIME: 15 minutes COOKING TIME: 2 1/2 hours 1. Bring the water to a boil in a large covered pot. Add beans and bay leaves. Cook over medium heat, uncovered, 11/2 hours, stirring frequently, until the beans are nearly tender. 2. In a large skillet, heat some broth or water over low heat. Add garlic and cook, stirring frequently for 5 minutes, until soft and golden. Add squash, parsley, basil, salt and pepper. Cook uncovered over low heat about 20 minutes, stirring frequently, until lightly softened. 3. Spoon squash mixture into the pot of beans, scraping up the bits that cling to the skillet. Simmer 45 minutes, stirring frequently, until squash and beans are soft and soup is thick. Adjust seasonings to taste. Posted to fatfree digest by Maralyn
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Serving Size: 1 Serving (849g) | ||
Recipe Makes: 6 | ||
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Calories: 279 | ||
Calories from Fat: 10 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 276.7mg | 10 % | |
Potassium 1804mg | 47 % | |
Total Carbohydrate 66.5g | 20 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 52.9g | ||
Protein 9g | 13 % | |
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: 279
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