Winter Vegetable Soup Recipe

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Ingredients:

Serving

2 tbsp. butter
1 medium onion,cut in 1/2 dice
2 garlic cloves,coarsely chopped
coarse salt and ground pepper
1 lb. acorn squash,peeled,seeded, and cut in 1 chunks
1 bunch kale (3/4 lb.),ribs cut away ad discarded, leaves torn
5 1/2 cup low-sodium chicken broth
1 can (14oz) cannellini beans,rinsed
3 sprigs thyme
grated parmesan cheese ,for serving

Directions:

In large Dutch oven or heavy pot,melt butter over medium. Cook onion and garlic until fragrant,3 mins;season with salt and pepper.
Add squash and kale and cook till kale is wilted,about 3 mins;season with salt and pepper. Add broth,beans and thyme. Bring to a simmer and cook until squash and kale are tender,about 12 mins. Season soup with salt and pepper and serve with parmesan if desired.
I use spinach insteaad of kale and it can be added towards the end since it doesn't require much cooking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	207.78 Kcal (870 kJ)
Calories from fat	89.25 Kcal
		% Daily Value*
Total Fat	9.92g	15%
Cholesterol	15.27mg	5%
Sodium	143.94mg	6%
Potassium	1142.58mg	24%
Total Carbs	25.9g	9%
Sugars	1.12g	4%
Dietary Fiber	3.13g	13%
Protein	11.85g	24%
Vitamin C	116.9mg	195%
Vitamin A	0.9mg	31%
Iron	2.1mg	12%
Calcium	190.4mg	19%

Amount Per 100 g
Calories	36.35 Kcal (152 kJ)
Calories from fat	15.61 Kcal
		% Daily Value*
Total Fat	1.73g	15%
Cholesterol	2.67mg	5%
Sodium	25.18mg	6%
Potassium	199.89mg	24%
Total Carbs	4.53g	9%
Sugars	0.2g	4%
Dietary Fiber	0.55g	13%
Protein	2.07g	24%
Vitamin C	20.5mg	195%
Vitamin A	0.2mg	31%
Iron	0.4mg	12%
Calcium	33.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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