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Karen Levin: "This is a great, tasty recipe. My family and I lo…" Read More
17Ingredients
65Minutes
150Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 Tbsp. olive oil
- 1 medium yellow onion (small dice)
- 1 medium carrot (small dice)
- 1 Tbsp. fresh sage (minced)
- 2 tsp. fresh thyme (minced)
- 1/2 tsp. dried chili flakes
- 3 garlic cloves (minced)
- 1 Tbsp. tomato paste
- 3 cups butternut squash (small-diced, about ½ of a small-medium butternut)
- 1 medium zucchini (small dice)
- 15 oz. chickpeas (drained and rinsed)
- sea salt
- ground black pepper
- 28 oz. crushed tomatoes
- 7 cups vegetable stock
- 1/2 cup small pasta
- 1 bunch chard (leaves chopped)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1180mg49% |
| Potassium770mg22% |
| Protein6g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A190% |
| Vitamin C60% |
| Calcium10% |
| Iron15% |
* 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(3)
Karen Levin 4 years ago
This is a great, tasty recipe. My family and I loved it. This is a five star recipe!
Jayne P. 6 years ago
I’m a use-whatcha-got kinda gal, so I substituted kale for the chard and barley for the pasta. Did not have zucchini (which I think would have been yummy!) but did have celery and threw in a few chopped stalks just after the squash (could’ve waited a bit longer). A lot of the vegetable stock (or whatever liquid) went into the barley, so I might add one or two cups—but I put in 2 c barley vs the 1/2 c pasta!
Really yummy overall - my dad recently switched to plant-based so we’ve been exploring - and so glad to have found your recipes!!