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Ruthanne N.: "amazing flavor!!
i added both the rosemary and or…" Read More
18Ingredients
60Minutes
370Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 carrots (medium, diced)
- 1 yellow onion (medium, chopped)
- 1 Tbsp. olive oil
- 3 cloves garlic (minced)
- 6 cups vegetable broth
- 2 1/2 cups yukon gold potatoes (diced)
- 2 1/2 cups butternut squash (diced, I bought it pre-cut)
- 1 medium zucchini (ends trimmed, sliced into half moons or quarters)
- 14.5 oz. diced tomatoes
- 2 1/2 tsp. fresh rosemary (finely minced, or oregano, or 1 tsp dried)
- 2 1/2 tsp. fresh thyme (minced, or 1 tsp dried)
- 2 bay leaves
- ground black pepper
- salt
- 2/3 cup ditalini pasta (optional)
- 2 cups kale (packed chopped, thick ribs removed)
- 14.5 oz. white kidney beans (or red, drained and rinsed)
- shredded Parmesan cheese (for serving, optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat25 |
% DAILY VALUE |
Total Fat3g5% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium1120mg47% |
Potassium2100mg60% |
Protein20g |
Calories from Fat25 |
% DAILY VALUE |
Total Carbohydrate67g22% |
Dietary Fiber16g64% |
Sugars10g |
Vitamin A250% |
Vitamin C90% |
Calcium25% |
Iron50% |
* 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)
Ruthanne N. 7 years ago
amazing flavor!!
i added both the rosemary and oregano, otherwise stated true to the recipe. will definitely be making this again!