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Ingredients
US|METRIC
12 SERVINGS
- 1/4 cup extra virgin olive oil
- 2 cups yellow onion (finely chopped, 1 large onion)
- 2 cloves garlic (crushed)
- 1 1/2 cups diced celery (finely, 2 stalks)
- 1 1/2 cups carrots (finely diced peeled, 2 to 3 carrots)
- 2 cups green cabbage (thinly sliced)
- 2 cups fennel (thinly sliced, 1 medium bulb)
- 1 1/2 cups zucchini (diced, 1 small zucchini)
- 1 1/2 cups yellow potato (peeled, cut into ½-inch cubes)
- 1 can diced tomatoes
- 3 Tbsp. tomato paste
- 4 liters vegetable stock (plus extra to thin if desired)
- 3 bay leaves
- 4 cups baby spinach (loosely packed fresh, see Tip)
- 2 cups small pasta (cooked, such as shells or macaroni, see Tip, optional)
- 1 cup fresh basil (loosely packed chopped)
- 19 oz. red kidney beans (or white, drained and rinsed)
- salt
- pepper
- 1 slice focaccia (or baguette brushed with olive oil, toasted or grilled, and rubbed with garlic, for serving, optional)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium1480mg62% |
Potassium650mg19% |
Protein7g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber4g16% |
Sugars7g |
Vitamin A90% |
Vitamin C70% |
Calcium8% |
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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