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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. extra virgin olive oil
- 1 onion (large, chopped)
- 1 1/2 cups carrot (peeled and cut into thick slices)
- 1 cup celery (sliced into thick slices)
- 1/4 tsp. black pepper
- 1/2 tsp. salt (divided)
- 1 sprig thyme
- 1 Tbsp. rosemary (chopped)
- 1 tsp. chopped garlic
- 1 tsp. paprika
- 1 can tomatoes (Italian style, 14.5 ounces)
- 8 cups chicken stock (vegetable stock can be substituted to make this dish vegetarian/vegan)
- 2 lb. potatoes (peeled and cut into 1"-2" chunks)
- 8 oz. short-cut pasta (large, I used trottole)
- 4 cups kale (ribs removed and chopped)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium540mg23% |
| Potassium1040mg30% |
| Protein12g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber4g16% |
| Sugars9g |
| Vitamin A140% |
| Vitamin C90% |
| 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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