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Cannellini Bean-Vegetable Soup with Pistou and Black Pepper Cornbread Sticks
FOOD ON FIFTH18Ingredients
65Minutes
620Calories
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Ingredients
US|METRIC
4 SERVINGS
- olive oil (Splash of)
- 2 anchovy fillets
- 2 leeks (thinly sliced, white and pale green parts)
- 1 celery stalk (diced)
- sea salt
- freshly ground black pepper
- 1 zucchini squash (sliced & cut into half moons)
- 1 yellow squash (sliced and cut into half moons)
- 6 cups chicken broth
- 1 piece Parmesan (rind)
- 2 cans cannellini beans (rinsed and drained)
- 1 pkg. bread mix (your favorite yellow corn, I use Bob’s Red Mill + ingredients called for on package directions)
- 1 Tbsp. cracked black pepper
- 1/2 cup grated Parmesan cheese
- 1 Tbsp. fresh thyme leaves (or 1 tsp dried)
- 1 cup fresh basil leaves (packed)
- 2 garlic cloves (smashed)
- 1/2 cup olive oil
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat380 |
| % DAILY VALUE |
| Total Fat42g65% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium540mg23% |
| Potassium1500mg43% |
| Protein30g |
| Calories from Fat380 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A35% |
| Vitamin C110% |
| Calcium25% |
| Iron35% |
* 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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