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Ingredients
US|METRIC
8 SERVINGS
- 3 sprigs oregano
- 3 sprigs rosemary
- 2 bay leaves
- 2 Tbsp. olive oil
- 4 oz. pancetta (Italian bacon, chopped, optional)
- 1 onion (chopped)
- 1 leek (white and pale-green parts only, thinly sliced)
- 2 carrots (peeled, chopped)
- 2 celery stalks (chopped)
- 4 garlic cloves (thinly sliced)
- 1/2 tsp. crushed red pepper flakes
- kosher salt
- 2 Tbsp. tomato paste
- 28 oz. whole peeled tomatoes (can, drained)
- 1 Parmesan rind (about 2 ounces; optional)
- 3 cups cannellini beans (cooked, cooking liquid reserved if desired, or two 15-ounce cans, rinsed)
- freshly ground black pepper
- 12 oz. yukon gold potatoes (baby, scrubbed, cut into 1/2" pieces)
- 1/2 bunch Tuscan kale (ribs and stems removed, leaves torn into 1" pieces)
- 2 garlic cloves
- 1 cup fresh basil leaves
- 1/2 cup olive oil
- 0.5 oz. grated Parmesan (finely)
- 1 tsp. grated lemon zest (finely)
- kosher salt
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NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium630mg26% |
| Potassium1030mg29% |
| Protein15g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate33g11% |
| Dietary Fiber5g20% |
| Sugars2g |
| Vitamin A80% |
| Vitamin C60% |
| Calcium15% |
| 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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