Fall Roasted Vegetable & Cranberry Bean Soup

Food.com
5
9
230
4

Ingredients

2 quarts vegetable stock
1 sweet onion (small)
4 ounces butternut squash
4 ounces carrots
1 spaghetti squash (small)
1 bunch curly kale
1/2 pounds cranberry beans (dried, soaked over night)
1 tablespoon olive oil
kosher salt
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NutritionView more

230Calories
Sodium46%DV1110mg
Fat6%DV4g
Protein22%DV11g
Carbs14%DV43g
Fiber36%DV9g

PER SERVING *

Calories230Calories from Fat35
% DAILY VALUE*
Total Fat4g6%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium1110mg46%
Potassium960mg27%
Protein11g22%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber9g36%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.