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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1/2 cup diced onion (about 1/2 onion)
- 1/2 cup sliced leeks (white and light green parts only, see How to Clean Leeks, about 1/2 leek)
- 1/2 cup diced celery (about one celery rib)
- 1/4 cup red bell pepper (diced, about 1/4 of one bell pepper)
- 3 cloves garlic (minced, about 1 Tbsp)
- 6 cups chicken stock (can use good quality vegetable stock for vegetarian option)
- 1 bay leaf
- 1 tsp. fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tsp. kosher salt (add more salt if using unsalted stock)
- 2 cups zucchini (large dice, or other summer squash such as crookneck or pattypan)
- 1 cup fresh green beans (trimmed and cut into 1-inch lengths)
- 2 Roma tomatoes (diced)
- 1/2 cup small white beans (cooked)
- 1/2 cup ditalini (or any small pasta, omit for gluten-free option)
- fresh basil (for garnish, optional)
- grated Parmesan cheese (for garnish, optional)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol15mg5% |
Sodium1200mg50% |
Potassium1110mg32% |
Protein20g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber9g36% |
Sugars14g |
Vitamin A25% |
Vitamin C60% |
Calcium15% |
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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