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19Ingredients
45Minutes
510Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. coconut oil (or cooking oil of choice)
- 1 cup onion (diced)
- 1 tsp. garlic (minced)
- 1 tsp. ginger (fresh grated)
- 2 carrots (about ½ cup, peeled and chopped)
- 2 Tbsp. diced celery
- 1 cup butternut squash (cubed)
- 1 1/2 cups frozen corn kernels (or fresh, I used fresh in recipe testing)
- 3 cups vegetable broth
- 28 oz. crushed tomatoes (with basil, I used Muir Glen brand in recipe testing)
- 15.5 oz. white kidney beans (including liquid, may also drain and rinse if desired)
- 1/4 cup nutritional yeast (plus addiitonal for serving if desired)
- 2 tsp. dried oregano
- 1 tsp. crushed red pepper (plus additional for serving if desired)
- 3 sage leaves (fresh)
- 3 sprigs fresh thyme
- salt
- cracked black pepper
- 3 cups whole grain pasta (cooked, for serving)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol |
| Sodium970mg40% |
| Potassium2500mg71% |
| Protein30g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate89g30% |
| Dietary Fiber23g92% |
| Sugars8g |
| Vitamin A180% |
| Vitamin C50% |
| Calcium35% |
| Iron70% |
* 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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