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Ingredients
US|METRIC
8 SERVINGS
- 13 cups water (or more, divided)
- 1 1/4 cups cannellini (dried, white kidney beans; about 8 ounces)
- 12 fresh sage leaves (large)
- 8 garlic cloves (; 5 sliced, 3 chopped)
- 2 tsp. fine sea salt (or more, divided)
- 6 Tbsp. extra virgin olive oil (divided, plus additional for drizzling)
- 1 large onion (chopped)
- 2 celery stalks (large, diced)
- 1 medium carrot (chopped)
- 1 Yukon Gold potato (large unpeeled, scrubbed, cut into 1/2-inch cubes)
- 1 fennel bulb (small, trimmed, quartered through core, sliced crosswise)
- 1 pinch dried thyme
- 1 bunch black kale (* cut crosswise into 1-inch ribbons, about 6 cups)
- 1 bunch green chard (about 4 large leaves, center stem removed, cut crosswise into 1-inch-wide ribbons, about 6 cups)
- 4 cups savoy cabbage (thinly sliced)
- 5 plum tomatoes (large, chopped)
- 1 square Parmesan cheese rind
- crushed red pepper (Pinch of dried)
- 2 cups vegetable broth (or more Light, or good-quality canned vegetable broth, such as Swanson)
- 6 1/2 inches country white bread (thick slices, coarsely torn with crusts)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol |
Sodium1020mg43% |
Potassium850mg24% |
Protein7g |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate21g7% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A130% |
Vitamin C90% |
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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