Roasted Tomato and Vegetable Soup

EATING WELL
15Ingredients
55Minutes
290Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil
  • 1 onions (medium, chopped)
  • 1 stalk celery (sliced)
  • 1 medium carrot (chopped)
  • 1 teaspoon minced garlic (bottled, 2 cloves)
  • 43 1/2 ounces reduced sodium chicken broth
  • 2 cups butternut squash (cubed peeled)
  • 14 1/2 ounces fire roasted diced tomatoes (or one 14- ½-ounce can diced tomatoes, undrained)
  • 19 ounces white kidney beans (cannellini beans, rinsed and drained)
  • 1 zucchini (small, halved lengthwise and sliced)
  • 1 cup broccoli (small, and/or cauliflower florets)
  • 1 tablespoon fresh oregano (snipped, or 2 teaspoons dried oregano, crushed)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • shredded Parmesan cheese (Freshly, optional)
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    NutritionView More

    290Calories
    Sodium19% DV460mg
    Fat4% DV2.5g
    Protein35% DV18g
    Carbs16% DV49g
    Fiber48% DV12g
    Calories290Calories from Fat20
    % DAILY VALUE
    Total Fat2.5g4%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium460mg19%
    Potassium1620mg46%
    Protein18g35%
    Calories from Fat20
    % DAILY VALUE
    Total Carbohydrate49g16%
    Dietary Fiber12g48%
    Sugars4g8%
    Vitamin A100%
    Vitamin C40%
    Calcium20%
    Iron40%

    * 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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