Nutrition Facts
Serving Size
1/6 recipe
Calories
290
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
0 mg
Sodium
390 mg
Total Carbohydrate
54 g
Dietary Fiber
16 g
Sugars
11 g
Proteins
14 g
Vitamin A
120% DV
Vitamin C
50% DV
Calcium
15% DV
Iron
25% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
Servings
6
Preparation Time
40 minutes
Cups of Fruits and Vegetables Per Person: 3.0
Ingredients and Preparation
Ingredients
Measures
Olive oil
1 tablespoon
Yellow onion chopped
2 cups
Celery, chopped
1 cup
Garlic cloves, roasted and minced
4
Low sodium vegetable broth
1 cup
Water
5 cups
Pinto beans, drained
2 cans (15 ounces each)
Diced tomatoes
1 can (14.5 ounces)
Butternut squash, peeled, seeded, and cut into ½ inch pieces
2 cups
Dried oregano
1 teaspoon
Dried red pepper flakes, crushed
½ teaspoon
Basil, chopped
6 tablespoon
Directions
- Heat oil in heavy, large pot over medium-high heat.
- Add onions and celery; sauté until onions are golden, about 7 minutes.
- Add garlic and dried red pepper flakes; stir 1 minute.
- Add broth, water, and all other ingredients except the basil; bring to boil.
- Reduce heat; cover and simmer until squash is tender, about 15 minutes.
- Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
- Return puree to pot with soup.
- Simmer until heated through, about 5 minutes.
- Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.