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Mediterranean Bean Soup Recipe with Tomato Pesto
THE MEDITERRANEAN DISH22Ingredients
37Minutes
520Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 russet potato (Large, peeled, diced into small cubes)
- 1 yellow onion (medium, chopped)
- 15 oz. diced tomatoes
- 1 Tbsp. white vinegar
- 1 Tbsp. ground coriander
- 1 tsp. spanish paprika
- salt
- pepper
- 5 cups low sodium vegetable broth (or broth of your choice)
- 8 oz. frozen spinach (no need to thaw)
- 2 cups red kidney beans (cooked, or 1 15-oz can)
- 2 cups cannellini beans (cooked, or 1 15-oz can)
- 2 cups chickpeas (cooked, or 1 15-oz can)
- basil leaves (for garnish, optional)
- 1/3 cup toasted pine nuts (for garnish, optional)
- 3 large garlic cloves (you can start with less garlic if you’re not sure)
- 1 1/2 cups fresh tomatoes (diced)
- 20 basil leaves (large)
- 1/2 cup Greek extra virgin olive oil (Private Reserve)
- salt
- pepper
- 1/2 cup grated Parmesan cheese
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3g15% |
Trans Fat |
Cholesterol10mg3% |
Sodium1140mg48% |
Potassium1950mg56% |
Protein32g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber12g48% |
Sugars10g |
Vitamin A170% |
Vitamin C170% |
Calcium40% |
Iron50% |
* 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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