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BUTTERNUT SQUASH + KALE MINESTRA
SPROUTED KITCHEN21Ingredients
75Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra-virgin olive oil (plus more to drizzle)
- 1 yellow onion (chopped)
- 1 fennel bulb (small, cored and sliced)
- 3 cloves garlic (chopped)
- sea salt
- pepper
- 1 butternut squash (small, peeled, seeded and cubed, 3 cups)
- 2 sprigs rosemary
- 2 sprigs thyme
- 1/2 cup white wine (or 1/4 cup apple cider vinegar)
- 1 tsp. dried oregano
- 1 dash cayenne
- 1 Tbsp. tomato paste
- 14.5 oz. diced fire roasted tomatoes
- 14.5 oz. white beans
- 3 cups low sodium broth (vegetable or chicken)
- 1 bunch kale (stemmed and roughly chopped)
- croutons (parmesan)
- 1/2 bread (a loaf of day of, gluten free bread works too)
- 2 Tbsp. extra virgin olive oil
- grated Parmesan (plus more for serving)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium1190mg50% |
| Potassium1440mg41% |
| Protein16g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber11g44% |
| Sugars6g |
| Vitamin A410% |
| Vitamin C200% |
| Calcium35% |
| Iron45% |
* 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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