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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. russet potatoes (about 4 small, peeled and cut into large pieces)
- 2 tsp. olive oil
- 1 leek (large, white and light green parts thinly sliced, rinsed well)
- 2 medium carrots (peeled and sliced into 1/4-inch rounds, about 1 cup)
- 2 turnips (medium, diced small, about 1 1/2 cups)
- 1/2 cup frozen peas (or fresh)
- 1/4 lb. fresh green beans (trimmed and cut into 1/2-inch pieces)
- 5 cloves garlic (smashed with flat side of a knife)
- 2 cups low sodium vegetable broth (divided)
- 3 chard (leaves, large, torn into medium pieces)
- 2 sprigs thyme (leaves chopped)
- 2 cups cannellini beans (cooked)
- 1/2 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1/3 cup low fat milk
- 2 Tbsp. low fat sour cream
- 1 Tbsp. chopped fresh chives
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium570mg24% |
| Potassium1680mg48% |
| Protein17g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate69g23% |
| Dietary Fiber7g28% |
| Sugars11g |
| Vitamin A170% |
| Vitamin C110% |
| Calcium15% |
| 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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