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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (medium, cut into 1/2-inch pieces)
- 2 stalks celery (sliced crosswise into 1/2-inch pieces)
- 1/2 bulb fennel (cut into 1-by-1/4-inch pieces, about 1 1/2 cups)
- 2 yukon gold potatoes (medium, peeled and cut into 1-inch pieces)
- 2 cloves garlic (finely chopped)
- 35 oz. tomatoes (whole, lightly crushed)
- 8 cups store bought low sodium chicken stock (or homemade)
- 15 oz. cannellini beans (drained and rinsed)
- freshly ground pepper
- coarse salt
- 2 tsp. red wine vinegar
- 1 1/2 bunches Swiss chard (leaves, thinly sliced, about 6 cups)
- 2 cups pasta (cooked tubetti, for serving)
- grated Parmesan cheese (Freshly, for garnish, optional)
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories270Calories from Fat35 |
% DAILY VALUE |
Total Fat3.5g5% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol<5mg1% |
Sodium290mg12% |
Potassium1060mg30% |
Protein13g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate51g17% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A100% |
Vitamin C90% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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