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Picture of White Bean, Kale and Roasted Vegetable Soup
mexican lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1332 kcal 67 %
  • Fat 55 g 85 %
  • Saturated 6 g 28 %
  • Carbs 177 g 59 %
  • Fiber 41 g 163 %
  • Protein 46 g 92 %
  • Cholesterol 0 mg 0 %
  • Sodium 5776 mg 241 %
  • Calcium 762 mg 76 %
  • Magnesium 404 mg 96 %
  • Potassium 4259 mg 91 %
  • Iron 15 mg 81 %
  • Zinc 5 mg 49 %
  • Phosphorus 936 mg 134 %
  • Vitamin A 2873 µg 319 %
  • Vitamin C 210 mg 233 %
  • Thiamin (B1) 1 mg 122 %
  • Riboflavin (B2) 1 mg 81 %
  • Niacin (B3) 10 mg 65 %
  • Vitamin B6 2 mg 142 %
  • Folate equivalent (total) 553 µg 138 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 19 mg 126 %
  • Vitamin K 399 µg 333 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

White Bean, Kale and Roasted Vegetable Soup

Ingredients

  • Nonstick vegetable oil spray
  • 3 medium carrots, peeled, quartered lengthwise
  • 2 large tomatoes, quartered
  • 1 large onion, cut into 8 wedges
  • 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
  • 6 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • 6 cups (or more) canned vegetable broth
  • 4 cups finely chopped kale
  • 3 large fresh thyme sprigs
  • 1 bay leaf
  • 1 15-ounce can Great Northern beans, drained

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