Soups

Autumn Vegetable Soup

124
10
Soups Stews Chili:
1 Tbsp. olive oil
2 medium leeks, white part and light green only
1 large carrot, chopped
1 large parsnip, chopped
4 cloves garlic, minced
1 cup butternut squash, cut in 1 inch cubes
5 cups water or vegetable stock
1 (15 ounce) can fire roasted diced tomatoes
1 bay leaf
1 sprig fresh thyme
1 Tbsp. fresh Rosemary, chopped
1 (15 ounce) can cannelini beans, drained and rinsed
1 bunch spinach, torn
salt and pepper, to taste
Freshly ground Parmesan for serving
  1. Preheat the oil in a large soup pot or Dutch oven. Add the leeks, carrot, and parsnip and saute for 5 minutes or until softened. Add the garlic and butternut squash and saute for about 1 minute. Add...

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Nutritions

Calories
88

Sodium
267mg
11% DV

Fat
6g
10% DV

Protein
4g
9% DV

Carbs
16g
5% DV

Fiber
3g
14% DV