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1.2 hours
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cannellini bean
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 63.8% and Sodium as 73.7% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.8% of RDA
• Calories: 25.9% of RDA
• Carbs: 27.6% of RDA
• Fat (total lipid): 13.3% of RDA
• Fiber: 63.8% of RDA
• Fructose: 8.0% of RDA
• Protein: 25.9% of RDA
• Sodium: 73.7% of RDA
• Sugar: 39.5% of RDA
• Vitamin A (IU): 360% of RDA
• Vitamin B6: 34.2% of RDA
• Vitamin C: 37.7% of RDA
• Iron: 1.9% of RDA
• Magnesium: 60.8% of RDA
• Manganese: 106% of RDA
• Niacin: 23.6% of RDA
• Potassium: 62.4% of RDA
• Zinc: 26.6% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
2
tbsp
extra-virgin.
 
1
whole
medium size, chopped.
 
2
cups
1/4" diced.
 
2
stalks
 
8
ounces, weight
 
3
cloves
minced.
 
2
leaves
 
5
leaves
chopped.
 
2
tsp
 
1/4
cups
 
4
cups
 
1
can
14 oz.
 
1
can
 
6
sprigs
bundled and tied with string.
 
2
tsp
 
4
leaves
chopped.
 
 
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PREPARATION
1.
Heat the olive oil in a large pot over medium heat. Add the onion and generous pinches of salt and pepper and cook, stirring occasionally, until soft and lightly browned about 5-8 minutes.
2.
Add the butternut squash and celery and stir.
3.
Add the mushrooms, another pinch of salt and a few grinds of pepper, and cook until soft, about 8-10 minutes.
4.
Add the garlic, bay leaves, sage and Herbes de Provence. Stir, then add the wine and stir again. Add the vegetable broth, tomatoes, beans and bundled thyme sprigs. Simmer for 30 minutes, until thickened, stirring occasionally. Remove the thyme stems and bay leaves.
5.
Add the balsamic vinegar. Stir in the chopped kale and cook until wilted, about 5 minutes. Taste and adjust seasonings.
6.
Serve with pecorino cheese and toasted baguette if desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
To make it vegan: skip the cheese and season with salt, to taste. To make it gluten free: skip the bread.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 519
Protein 29.2 g
Carbohydrates 76.0 g
Iron 0.35 mg
Fiber 17.9 g
Calcium 27.6 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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