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20Ingredients
65Minutes
550Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 8 oz. sliced mushrooms
- 2 carrots (cut into round slices)
- 2 celery stalks (sliced, I like the stalks from the center for soup)
- 1 garlic clove (crushed and chopped)
- 1 leeks (quartered and sliced, washed well)
- 1 yellow squash (quartered and sliced)
- 6 cups vegetable stock
- 2 cups tomatoes (chopped, or 1-14 ounce can)
- 14 oz. cannellini beans
- 1 tsp. basil
- 1 tsp. thyme
- 2 1/2 tsp. salt
- 1 tsp. black pepper
- 1/2 tsp. crushed red pepper flakes
- 2 cups pasta (Shaped, I use Ditalini or Macaroni)
- 1 cup frozen green peas
- 3/4 cup fresh parsley (chopped)
- 3 cups fresh spinach (roughly chopped)
- 1 Tbsp. olive oil
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Directions
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium3000mg125% |
| Potassium1470mg42% |
| Protein23g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate91g30% |
| Dietary Fiber8g32% |
| Sugars15g |
| Vitamin A220% |
| Vitamin C130% |
| Calcium15% |
| Iron40% |
* 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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Reviews(1)
W 6 years ago
Fabulous. No squash, but Brussel sprouts instead. Chickpea Miso, chickpea penne - GF!
I appreciate the typ about cocking soup and pasta separately; especially with the chickpea penne. Thanks