Squash and White-Bean Soup

  • prep: 0 hr
  • cook: 0 hr
  • total: 0 hr
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  • Summary

    Hearty soup with butternut and beans will warm kids up on a chilly fall day; leaf-shape toast makes cute "crackers."

    Ingredients

    • 3 tablespoons olive oil
    • 1 celery stalk, strings removed, cut into 1/2-inch pieces (about 1/2 cup)
    • 1 medium onion, diced (about 1 cup)
    • 1 garlic clove, minced
    • 1 1/2 pounds (about 2 cups) butternut squash, peeled and seeded, flesh cut into 3/4-inch cubes
    • 1 cup canned diced tomatoes, drained
    • 4 cups low-sodium canned beef broth
    • 4 thin slices sandwich bread
    • 1 cup canned great Northern white beans, rinsed and drained

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 6
    • Amount Per Serving
    • Calories: 203 % Daily Value *
    • Total Fat: 8 g 12.88%
    • Saturated Fat: 1 g 5.6%
    • Trans Fat: 0 g %
    • Cholesterol: 3 mg 1.11%
    • Sodium: 429 mg 17.85%
    • Calcium: 82 mg 8.23%
    • Potassium: 365 mg 10.43%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 9.66%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 26 g %
    • Dietary Fiber: 5 g 18.09%
    • Sugar: 4 g
    • Protein: 7 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 102.57%
    • Vitamin C 28.94%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch1
    • Exchange - Vegetables1
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total1 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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