Nutrition Facts

Serving Size 1/6 recipe
Calories 290
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 390 mg
Total Carbohydrate 54 g
Dietary Fiber 16 g
Sugars 11 g
Proteins 14 g
Vitamin A 120% DV
Vitamin C 50% DV
Calcium 15% DV
Iron 25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 6
Preparation Time 40 minutes

Cups of Fruits and Vegetables Per Person: 3.0

Ingredients and Preparation

Ingredients Measures
Olive oil 1 tablespoon
Yellow onion chopped 2 cups
Celery, chopped 1 cup
Garlic cloves, roasted and minced 4 
Low sodium vegetable broth 1 cup
Water 5 cups
Pinto beans, drained 2 cans (15 ounces each)
Diced tomatoes 1 can (14.5 ounces)
Butternut squash, peeled, seeded, and cut into ½ inch pieces 2 cups
Dried oregano 1 teaspoon
Dried red pepper flakes, crushed ½ teaspoon
Basil, chopped 6 tablespoon
  • Heat oil in heavy, large pot over medium-high heat.
  • Add onions and celery; sauté until onions are golden, about 7 minutes.
  • Add garlic and dried red pepper flakes; stir 1 minute.
  • Add broth, water, and all other ingredients except the basil; bring to boil.
  • Reduce heat; cover and simmer until squash is tender, about 15 minutes.
  • Transfer 3 cups soup to blender; cool slightly, then puree until smooth.
  • Return puree to pot with soup.
  • Simmer until heated through, about 5 minutes.
  • Ladle soup into 6 bowls. Sprinkle each with 1 tablespoon basil and serve.