Butternut Squash and Chickpea Vegetarian Minestrone
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Vanilla and Bean · by Traci York★ 5.0 (2)

Butternut Squash and Chickpea Vegetarian Minestrone

NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 21%
CARBS 43G47% OF CAL
9G FIBER0G ADDED0G INTRINSIC23G OTHER10G TOTAL SUGAR
FAT 17G41% OF CAL
3G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant vegetable-packed Italian soup with butternut squash, chickpeas, fennel, and ditalini pasta in a flavorful herbed broth. Hearty and layered with flavor, perfect for cooler weather.

mainitaliansoupveganvegetarian
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Nutrition & ingredients

Ingredients

serves 7
  • 2 tablespoons Olive Oil
  • 1 1/2 cups (155 grams) Fennel Bulb (diced small, about one small bulb)
  • 1 1/2 tablespoons Minced Garlic (about 5 medium cloves)
  • 1 1/2 cups (215 grams) Carrots (sliced thin, crosswise, about 4 large carrots)
  • 1 1/2 cups (140 grams) Celery (sliced thin, crosswise, about 4 celery stalks)
  • 3 teaspoons Dried Italian Seasonings
  • 1/4 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Ground Black Pepper
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 cup (105 grams) White Wine (such as Dry Vermouth or Chardonnay )
  • 1 28 ounce (411 grams) Can of Diced Tomatoes
  • 2 15 ounce each (425 grams each) Cans of Cooked Chickpeas
  • 3 cups (400 grams) Butternut Squash (peeled and diced to 3/4 inch pieces. you'll need a small butternut squash.)
  • 5 cups (1.12 kilograms) Low Sodium Vegetable Broth (+ 2 extra cups as needed)
  • 1 1/2 cups (335 grams) Water
  • 2 Bay Leaves
  • Rind of Parmesan (optional)
  • 3/4 cup (90 grams) Ditalini Pasta
  • Lemon Basil Pesto (or store bought)
  • Grated Parmesan Cheese
PREP
30M
SODIUM
868MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.