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Ingredients
US|METRIC
8 SERVINGS
- 1 Vidalia onion (large, diced to 1/2")
- 2 medium carrots (peeled and diced to 1/2")
- 2 stalks celery (trimmed and diced to 1/2")
- 4 cloves garlic (minced)
- 1 butternut squash (small, about 2 lb peeled, seeded, and diced to 1/2")
- 28 oz. crushed tomatoes
- 1 bay leaf
- 1 sprig fresh thyme
- 2 tsp. sea salt
- 1 tsp. cracked black pepper
- 1 Parmesan cheese (rind)
- 6 cups bone broth (chicken, substitute vegetable broth for vegetarian)
- 1 bunch Swiss chard (stemmed and chopped to 1" pieces)
- 2 cups white beans (cooked, or one 14-oz can)
- 1 lemon juiced
- 1/2 bunch parsley (chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup extra-virgin olive oil
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1340mg56% |
| Potassium1410mg40% |
| Protein16g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A250% |
| Vitamin C70% |
| Calcium30% |
| Iron25% |
* 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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