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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil
- 4 oz. pancetta
- 2 cups carrots (about 3 carrots, peeled and chopped)
- 1 cup celery (about 2 stalks, chopped)
- 1 russet potatoes (large, peeled and chopped into large pieces)
- 1 yellow onion (large, diced)
- 5 cloves garlic (minced)
- 1/4 tsp. dried thyme
- 1/2 tsp. dried basil
- 1/2 tsp. red pepper (dried, falkes)
- 28 oz. diced tomatoes
- 8 cups chicken broth
- 1 bay leaf
- salt
- black pepper
- 1 cup quinoa
- 15 oz. cannellini beans (drained and rinsed)
- 10 oz. baby spinach (roughly chopped if desired)
- 1/2 cup pinot grigio (or similar wine)
- 2 Tbsp. pesto (I used my homemade pistachio pesto)
- shredded Parmesan cheese (optional)
- baguette (smothered in my pistachio pesto, optional, but highly recommended!)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium500mg21% |
| Potassium1500mg43% |
| Protein21g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A200% |
| Vitamin C70% |
| Calcium10% |
| Iron30% |
* 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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