Directions:
- In an 8- to 10-quart pan over high heat, bring broth to a boil.
- Meanwhile, cut skin from butternut squash. Cut squash, carrots, potato, and celery into 1/2-inch cubes.
- Add butternut squash, carrots, potato, celery, onion, and garlic to boiling broth. Cover, return to a boil, then reduce heat and simmer 10 minutes.
- Meanwhile, cut zucchini and red bell pepper into 1/2-inch cubes.
- Add zucchini, bell pepper, basil, and beans to broth. Cover and return to a boil over high heat. Reduce heat and simmer until all vegetables are tender when pierced, about 20 minutes longer.
- Stir 1/4 cup pistou into soup, then ladle soup into bowls or mugs. Add salt and pepper and more pistou to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 5353.22 Kcal (22413 kJ) | ||
| Calories from fat | 2625.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 291.76g | 449% | |
|---|---|---|---|
| Sodium | 2163.71mg | 90% | |
| Potassium | 12333.09mg | 262% | |
| Total Carbs | 580.83g | 194% | |
| Sugars | 30.42g | 122% | |
| Dietary Fiber | 179.83g | 719% | |
| Protein | 233.57g | 467% | |
| Vitamin C | 652.7mg | 1088% | |
| Vitamin A | 6.2mg | 208% | |
| Iron | 133.8mg | 743% | |
| Calcium | 1386.6mg | 139% | |
| Amount Per 100 g | |||
| Calories | 104.14 Kcal (436 kJ) | ||
| Calories from fat | 51.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 449% | |
|---|---|---|---|
| Sodium | 42.09mg | 90% | |
| Potassium | 239.91mg | 262% | |
| Total Carbs | 11.3g | 194% | |
| Sugars | 0.59g | 122% | |
| Dietary Fiber | 3.5g | 719% | |
| Protein | 4.54g | 467% | |
| Vitamin C | 12.7mg | 1088% | |
| Vitamin A | 0.1mg | 208% | |
| Iron | 2.6mg | 743% | |
| Calcium | 27mg | 139% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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