Kale, Farro and Butternut Squash in a Savory Broth
Heat oil in a soup pot over medium heat. Add onion and saute until softened, about 2 to 3 minutes. Add garlic and saute 1 minute. Add farro and stir to coat. Add broth, squash, tomatoes, cheese rind, thyme, and salt. Bring to a boil, breaking up tomatoes with a wooden spoon. Reduce heat, partially cover and simmer until squash is tender and farro is cooked, about 30 minutes. Stir in kale and simmer 2 minutes. Discard cheese rind. Ladle into bowls and sprinkle grated cheese on top.
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Serving Size: 1 Serving (297g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 138 | ||
Calories from Fat: 16 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 664.2mg | 23 % | |
Potassium 380mg | 10 % | |
Total Carbohydrate 25.1g | 7 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 20.7g | ||
Protein 7.9g | 11 % | |
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: 138
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