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Ingredientes
- Based on Chunky Butternut Squash, White Bean, and Tomato Soup
- 1 large garlic clove, minced
- 1 T. extra-virgin olive oil
- 3 c. pumpkin puree
- 1 3/4 c. chicken broth
- 2 c. water
- 1 (19-oz) can white kidney beans, drained and rinsed
- 1 (19-oz) can chick peas, drained and rinsed
- 1 can whole tomatoes, pureed in blender (I used 1 pint of home canned tomatoes.)
- 1 t. finely chopped fresh sage
- ½ c grated Parmigiano-Reggiano, plus additional for serving
- Salt and pepper, to taste
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3038g | |
| Calories 1703 | |
| Calories from Fat 244 | 14% |
| Total Fat 27.8g | 35% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 6862mg | 286% |
| Potassium 4679mg | 134% |
| Total Carbs 288.33g | 77% |
| Dietary Fiber 82.5g | 275% |
| Sugars 40.38g | 27% |
| Protein 88.2g | 141% |
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