Рецепт Pumpkin-Tomato Soup with Beans and Chickpeas
Ингредиенты
- Based on Chunky Butternut Squash, White Bean, and Tomato Soup
- 1 large garlic clove, minced
- 1 T. extra-virgin olive oil
- 3 c. pumpkin puree
- 1 3/4 c. chicken broth
- 2 c. water
- 1 (19-oz) can white kidney beans, drained and rinsed
- 1 (19-oz) can chick peas, drained and rinsed
- 1 can whole tomatoes, pureed in blender (I used 1 pint of home canned tomatoes.)
- 1 t. finely chopped fresh sage
- ½ c grated Parmigiano-Reggiano, plus additional for serving
- Salt and pepper, to taste
View Full Recipe at Eliots Eats
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 3038g | |
Calories 1703 | |
Calories from Fat 244 | 14% |
Total Fat 27.8g | 35% |
Saturated Fat 10.04g | 40% |
Trans Fat 0.0g | |
Cholesterol 27mg | 9% |
Sodium 6862mg | 286% |
Potassium 4679mg | 134% |
Total Carbs 288.33g | 77% |
Dietary Fiber 82.5g | 275% |
Sugars 40.38g | 27% |
Protein 88.2g | 141% |