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Mediterranean Kale & Cannellini Stew with Farro
BETTER HOMES AND GARDENS14Ingredients
60Minutes
320Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups reduced sodium chicken broth (or reduced-sodium vegetable broth)
- 14.5 oz. fire roasted tomatoes (no-salt-added)
- 1 cup farro (rinsed, or kamut)
- 1 cup coarsely chopped onion (1 large)
- 2 medium carrots (halved lengthwise and thinly sliced crosswise)
- 1 cup chopped celery (coarsely, 2 stalks)
- 4 cloves garlic (crushed)
- 1/2 tsp. crushed red pepper
- 1/4 tsp. salt
- 4 cups fresh green kale (coarsely chopped, or Swiss chard)
- 15 oz. no salt added cannellini beans (white kidney beans, rinsed and drained)
- 3 Tbsp. fresh lemon juice
- 1/2 cup crumbled feta cheese (2 ounces)
- fresh parsley (unchecked Snipped, or basil)
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium1110mg46% |
| Potassium1160mg33% |
| Protein15g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate58g19% |
| Dietary Fiber11g44% |
| Sugars5g |
| Vitamin A240% |
| Vitamin C110% |
| Calcium25% |
| Iron25% |
* 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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