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Ingredients
US|METRIC
4 SERVINGS
- 2/3 cup small pasta (cooked according to package directions, drained and set aside)
- 3 Tbsp. olive oil (divided)
- 1 1/2 lb. ground beef
- 1 onion (large, peeled and chopped)
- 3 large carrots (peeled and cut into 1/4 inch rounds)
- 3 celery stalks (large, cut into 1/4 inch slices)
- 2 garlic cloves (pressed)
- 1 turnip (large, peeled and cut into small cubes, yes, this really makes the soup!)
- 1 baking potato (large, peeled and cut into small cubes)
- 1 lb. Swiss chard (fresh, center vein removed and chopped)
- 28 oz. crushed tomatoes (can of)
- 15 oz. beans (cans of cannelloni)
- 32 oz. beef stock (box of good)
- 2 cans beef broth (from the soup isle)
- 1 inch cheese (piece of Parmesean, I use the rind)
- 1 grated Parmesan cheese (big handful of, I use the shaky kind in the green can… no judging!)
- 3 Tbsp. fresh parsley (chopped)
- salt
- pepper
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories730Calories from Fat340 |
% DAILY VALUE |
Total Fat38g58% |
Saturated Fat13g65% |
Trans Fat1.5g |
Cholesterol120mg40% |
Sodium2160mg90% |
Potassium2820mg81% |
Protein53g |
Calories from Fat340 |
% DAILY VALUE |
Total Carbohydrate46g15% |
Dietary Fiber15g60% |
Sugars12g |
Vitamin A370% |
Vitamin C140% |
Calcium35% |
Iron60% |
* 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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