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Ingredients
US|METRIC
4 SERVINGS
- 1/4 cup olive oil (plus more for drizzling)
- 1 onion (chopped)
- 1 carrot (or parsnip, chopped)
- 1 celery stalk (chopped)
- salt
- pepper
- 1 1/2 cups vegetables (chopped hard, like potatoes, winter squash, rutabaga, or turnips, peeled if necessary, in smaller-than-1/2-inch dice)
- 2 Tbsp. chopped garlic
- 1 cup chopped tomatoes (canned are fine; include the juice)
- 6 cups vegetable stock (or water)
- 1 1/2 cups vegetables (soft, like green beans, cut into pieces; drained cooked, canned, or frozen shell beans; diced zucchini or summer squash; or chopped fennel bulb)
- 1/2 lb. leafy greens (dark, like kale, collards, or spinach, stems cut out and discarded, leaves cut across into thin ribbons)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol |
Sodium1800mg75% |
Potassium710mg20% |
Protein6g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate30g10% |
Dietary Fiber8g32% |
Sugars7g |
Vitamin A200% |
Vitamin C70% |
Calcium10% |
Iron20% |
* 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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