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Summer Squash Soup with White Beans and Kale
FORKS OVER KNIVES9Ingredients
15Minutes
150Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup leek (finely chopped, white part only)
- 3 cloves garlic (minced)
- 2 tsp. dried Italian seasoning
- 6 yellow summer squash (medium, halved lengthwise and sliced ¼-inch thick, 6 cups)
- 30 oz. cannellini beans (rinsed and drained)
- 1/2 kale (a bunch, stemmed and cut into ½-inch strips, 2 cups)
- 2 Tbsp. lemon juice
- 1/4 tsp. sea salt
- freshly ground black pepper (to taste)
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium125mg5% |
| Potassium700mg20% |
| Protein11g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber2g8% |
| Sugars3g |
| Vitamin A8% |
| Vitamin C80% |
| Calcium6% |
| Iron20% |
* 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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