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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (diced)
- 6 garlic cloves (rough chopped)
- 1 fennel bulb (large, cored, diced thinly, or sub 2 cups chopped celery)
- 2 cups carrots (chopped, ½ inch thick)
- 2 cans kidney (beans-, white beans, cannellini beans, or chick peas- rinsed, drained., 3 cups)
- 14 oz. crushed tomatoes (or diced, or 1 ½ cups fresh diced tomato with their juices Diced, fire roasted tomatoes are a tasty option too.)
- 4 cups veggie (or chicken stock)
- 2 cups water
- 1 cup penne pasta (feel free to use GF, bean pasta, or whole wheat, or sub with halved baby potatoes)
- 2 tsp. kosher salt
- 1/2 tsp. chili flakes
- 1 tsp. italian seasoning
- lacinato kale (a couple handfuls chopped, optional)
- crusty bread (optional)
- garlic oil (optional)
- grated pecorino (optional)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories280Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1410mg59% |
Potassium990mg28% |
Protein8g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A200% |
Vitamin C45% |
Calcium15% |
Iron15% |
* 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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