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White Bean, Kale and Roasted Vegetable Soup

This White Bean, Kale and Roasted Vegetable Soup recipe contains vegetable broth, great northern beans, butternut squash, kale, olive oil and more.
6 Servings -
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Servings:6  | Calories:347 | Total Fat:8g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 60g
20 %
Fiber 11g
44 %
Sugars 9g
Cholesterol 2mg
1 %
Sodium 1220mg
51 %
Protein 14g
28 %
43% Vegetable broth
26% Others combined
23% Great Northern beans
7% Butternut squash
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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