October 3, 2010
30 min or less active, gluten-free, main, soup, summer, vegan
All this canning, jarring and freezing has filled up all my pantry space, but also my freezer. Trying to make some room I pulled out some beet greens I had frozen last winter. Combined with some creamy white beans, I also added a late summer splash with garden-fresh tomatoes and thyme. Red pepper flakes add some spice, if you like.
Servings:
Time: 20 minutes active; About 2 1/2 hours total
Price: About $9.40 total; $1.60 per serving
Nutrition (per serving):
Calories: 245.4
Protein: 15.7g
Fat: 0.5g
Saturated fat: 0.5g
Carbohydrates: 42.9g
Fiber: 13.9g
Sodium: 707.6mg
Cholesterol: 0mg
High In:
Good Source:
Low In: