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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. olive oil
- 1 cup diced onion
- 1 cup carrot (diced)
- 1 cup diced celery
- 2 cloves garlic (minced)
- 1 cup yukon gold potatoes (1/2 inch-diced)
- 1 medium zucchini (1/2 inch-diced)
- 1/4 cup tomato paste
- 1 tsp. thyme (roughly chopped)
- 1/2 tsp. dried oregano
- 6 cups vegetable broth
- 15 oz. diced tomatoes (undrained)
- 1 cup water
- 2 bay leaves
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 cup ditalini pasta
- 15 oz. kidney beans (canned, drained and rinsed)
- 2 cups chopped kale (or spinach)
- 2 Tbsp. unsalted butter
- fresh chopped parsley (for serving, optional)
- grated Parmesan (for serving, optional)
- bread (Dutch oven, for serving, optional)
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories160Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium1030mg43% |
Potassium590mg17% |
Protein6g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate18g6% |
Dietary Fiber3g12% |
Sugars7g |
Vitamin A70% |
Vitamin C70% |
Calcium8% |
Iron10% |
* 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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