Photo: Cala
Autumn Vegetable Soup
10 ingredients
openrecipes
Succulent white beans, sweet winter squash and bright chard simmer together in this meatless main-course soup. It’s the perfect dish to make in the fall when the hard-shelled squashes appear at the market. Serve with hunks of hearty bread.
Estimated Nutrition (whole recipe, rough)
377
Calories
34g
Protein
18g
Fat
20g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Butternut | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
| Swiss Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1 large yellow onion, finely chopped
- 1 red bell pepper, seeded and chopped
- 1 Tbs. minced fresh rosemary
- 1/4 tsp. red pepper flakes
- 2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch pieces
- Coarse kosher salt and freshly ground black pepper, to taste
- 4 cups low-sodium chicken broth, plus more as needed
- 1 can (15 oz.) cannellini beans, rinsed and drained
- 1 bunch Swiss chard, tough stems removed, leaves coarsely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes