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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 1 onion (finely diced)
- 4 cloves garlic (finely chopped)
- 2 rib celery (finely diced)
- 2 cups butternut squash (diced)
- 1 potato (diced)
- 4 Tbsp. fresh rosemary (chopped, separated into 2 tablespoon measurements)
- 4 Tbsp. fresh parsley chopped (separated into 2 tablespoons measurements)
- 10 cups chicken stock (/broth or vegetable broth)
- salt
- pepper
- 2 Parmesan cheese rinds (optional)
- 2 Tbsp. tomato paste
- 1 zucchini (sliced and quartered)
- 1 cup green beans (sliced into 1-inch long pieces)
- 15 oz. pinto beans (or cannellini, or great northern beans, drained and rinsed)
- 8 oz. orecchiette (small whole wheat pasta such as, or ditalini)
- grated Parmesan cheese (for serving optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium740mg31% |
| Potassium870mg25% |
| Protein19g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber4g16% |
| Sugars10g |
| Vitamin A80% |
| Vitamin C45% |
| Calcium15% |
| 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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