Kale and Roasted Vegetable Soup

Simply Recipes
Reviews(3)
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Ingredients

3 carrots (medium, peeled and quartered lenthwise)
2 tomatoes (large, quartered)
1 onions (large, cut into 8 wedges or 4 or 5 slices)
1/2 butternut squash (small, peeled, seeded, cut lengthwise into 1/2 inch thick wedges)
6 garlic cloves
1 tablespoon olive oil
6 cups vegetable broth (or more of)
4 cups kale (finely chopped)
3 thyme sprigs (large fresh)
1 bay leaf
15 ounces great northern beans (drained)
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NutritionView more

180Calories
Sodium41%DV980mg
Fat4%DV2.5g
Protein16%DV8g
Carbs11%DV32g
Fiber32%DV8g

PER SERVING *

Calories180Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium980mg41%
Potassium760mg22%
Protein8g16%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate32g11%
Dietary Fiber8g32%
Sugars7g14%
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.