From the Kitchen of Chef Robert Lewis
This easy and delicious savory soup is the perfect comfort food for crisp cool autumn nights!
What You’ll Need:
2 carrots, diced
4 mushrooms, diced
1 pepper, diced
1 large onion, diced
1 can drained white beans
1 small butternut squash, peeled, seeded, and chopped
3 garlic cloves
2 T canola oil
2 sprigs fresh thyme
(1) 14oz can of no-salt-added diced tomatoes
32 oz no-salt-added vegetable stock
½ tsp black pepper
1½ c kale, shredded
¼ c chopped parsley
Directions:
Preheat the oven to 425 degrees.
Spread the carrots, mushrooms, pepper, onion and butternut squash in a single layer on a sheet pan, drizzle on the oil, and mix with your hands to evenly distribute the oil.
Roast for 30 minutes, stirring them halfway.
Pour the tomatoes and thyme over the vegetables and roast another 15 minutes, just until the tomatoes and the vegetables have turned slightly golden brown.
Remove thyme stems.
Use a spatula to transfer the vegetable and tomato mixture into a large saucepan, then slowly add the stock and beans.
Season with pepper and simmer for 10 to 20 minutes.
Add the kale and simmer 5 more minutes, until the kale has wilted.
Add the parsley, stir to combine, and remove from heat. Serve warm.
Nutritional Information:
Serving size: 6 (makes approximately 7 cups of soup)
Calories: 134, Fat: 2.5g, Carbohydrates: 26, Sugar: 5g, Fiber: 8g, Protein: 7g
For more delicious and nutritious recipes from Chef Lewis, visit happydiabetic.com.
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