Photo: Cala
Estimated Nutrition (whole recipe, rough)
689
Calories
57g
Protein
26g
Fat
61g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | 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 tbsp olive oil (used only in the tradition method, not for the slow cooker)
- 1 medium onion
- 1 stalk celery
- 1 medium carrot
- 1 tsp garlic, minced
- 3 cans chicken broth, reduced-sodium
- 2 cups butternut squash
- 14½ oz can tomatoes, fire-roasted, diced
- 1 can white kidney beans
- 1 small zucchini
- 1 cup broccoli florets
- 1 tbsp oregano, fresh
- ¼ tsp salt
- ¼ tsp black pepper
- Parmesan cheese, shredded
Directions
1
In a 4-quart dutch oven, heat oil over medium heat.
2
Add onion, celery, carrots, and garlic; cook for 5 minutes.
3
Stir in broth, squash, and undrained tomatoes.
4
Bring to boiling; reduce heat.
5
Cover and simmer for 20 minutes.
6
Add beans, zucchini, broccoli, oregano, salt, and pepper; cook for 5 minutes more.
7
If desired, sprinkle each serving with Parmesan cheese.
Recipe sourced from
fandom