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    You are in: Home / Recipes / Broccoli Rabe, Butternut Squash, and White Bean Soup Recipe
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    Broccoli Rabe, Butternut Squash, and White Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    dicentra's Note:

    Cooking Light. Nov. 2003. I bet this would freeze well.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°.
    2. 2
      Arrange squash in a single layer on a jelly roll pan coated with cooking spray. Drizzle with 1 1/2 teaspoons oil; toss well to coat.
    3. 3
      Bake at 450° for 25 minutes or until lightly browned. Set aside.
    4. 4
      Cut the broccoli rabe crosswise into thirds. Cook broccoli rabe in boiling water 5 minutes; drain. Set aside.
    5. 5
      Heat 1 1/2 teaspoons oil in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes, stirring frequently.
    6. 6
      Add squash, stock, and beans; cook 10 minutes. Place 1 1/2 cups vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in broccoli rabe and salt. Cook 5 minutes or until thoroughly heated.

    Ratings & Reviews:

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    Nutritional Facts for Broccoli Rabe, Butternut Squash, and White Bean Soup

    Serving Size: 1 (539 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 284.1
     
    Calories from Fat 51
    17%
    Total Fat 5.6 g
    8%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 1033.0 mg
    43%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 10.3 g
    41%
    Sugars 3.7 g
    15%
    Protein 19.2 g
    38%

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