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Spelt and Vegetable Soup
ALLROADSLEADTOTHE.KITCHEN18Ingredients
┅Seconds
280Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 1 cup spelt (pearled, or farro)
- 1/2 tsp. fennel seeds (crushed)
- 1 pinch crushed red pepper flakes
- 1 leek (large, halved lengthwise, rinsed thoroughly and cut into 1/4" slices, white & light green parts only)
- 1 large carrot (halved lengthwise and cut into 1/4" slices)
- 1 medium zucchini (halved lengthwise and cut into 1/4" slices)
- 2 garlic cloves (minced)
- 1 bunch Tuscan kale (thick stems removed and leaves cut into 1" pieces)
- 14.5 oz. whole peeled tomatoes
- 8 cups vegetable stock (or low-sodium broth if it doesn't need to be vegetarian)
- 15.5 oz. cannellini beans (drained rinsed)
- 1 Parmesan (rind, optional)
- 1 bay leaf
- 1 fresh thyme (bushy sprig of)
- 1/2 tsp. ground black pepper (+ more to taste)
- sea salt (or kosher, if needed)
- Italian flat leaf parsley (fresh, 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 Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium1580mg66% |
Potassium780mg22% |
Protein13g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate42g14% |
Dietary Fiber5g20% |
Sugars5g |
Vitamin A80% |
Vitamin C50% |
Calcium15% |
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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