Pharmacy Notices
Dinner

Fall Harvest Soup

  • 20 Mins

    Prep Time

  • 35 Mins

    Cook Time

  • 4

    Servings

  • 151 Calories
  • 3g Fat
  • 25g Carbs
  • 8g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 151 Calories
  • 3g Fat
  • 25g Carbs
  • 8g Protein
  • 55 Mins Total Time
  • 1 Tbsp Olive Oil
  • 1 Yellow Onion, finely chopped
  • 2 Cloves of Garlic, minced
  • 1 Red Bell Pepper, seeded and chopped
  • 1 Tbsp Fresh Rosemary, minced
  • ¼ Tsp Red Pepper Flakes
  • 1 Bag (10 oz) Frozen Butternut Squash
  • 4 Cups Low-Sodium Chicken Broth
  • 1 Can (15 oz) Cannellini Beans, rinsed and drained
  • 1 Parmesan Cheese Rind (optional)
  • 1 Bunch Lacinato Kale, washed and roughly chopped
  • Salt and Pepper, to taste
Recipe adapted from williams-sonoma.com

Nourishment Note

Instructions

  • 4 Servings
  • 151 Calories
  • 3g Fat
  • 25g Carbs
  • 8g Protein
  • 55 Mins Total Time
  • 1

    Sauté Vegetables Add oil to a large saucepan over medium heat. When oil is hot, add the onion, garlic, red pepper, rosemary, and red pepper flakes. Sauté until the onion and red pepper are tender, about 8 minutes.

  • 2

    Add Squash Add the squash and season with salt and pepper. (If using fresh squash, cook, stirring occasionally, until the squash begins to soften, about two minutes.)

  • 3

    Boil & Simmer Add the chicken broth, beans and parmesan cheese rind. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, for 20-25 minutes.

  • 4

    Add Kale Add the kale and simmer until wilted, about 2 minutes.

  • 5

    Serve and Enjoy! Salt and pepper, to taste. Thin with more broth if desired.

Recipe adapted from williams-sonoma.com

Allergen Swap

  • DDairy

    Parmesan cheese has trace amounts of lactose, but omit cheese if bothersome

  • FFODMAPs

    Onions: Quarter onions and allow to flavor the soup. Remove before eating; Garlic: Place garlic in cheese cloth tied with kitchen twine and let simmer in soup, remove before eating; Cannellini Beans: Replace with garbanzo beans

RA Cooking Tips

  • Squash & Onions

    Purchase frozen or pre-chopped, fresh butternut squash and onions.

  • Kale

    Use a kale and herb stripping tool to strip the kale leaves off the ribs. Use a mezzaluna to chop rosemary and kale.

There's plenty more delicious recipes to try!

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