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Ingredients
US|METRIC
5 SERVINGS
- 3 Tbsp. extra-virgin olive oil
- 1 fennel bulb (large, about 16 ounces, trimmed, cored, and chopped)
- 3 Tbsp. fennel (feathery leaves reserved)
- 6 shallots (medium, finely chopped)
- 3 oz. carrots (about 1-1/2 small, finely chopped)
- 14 oz. plum tomatoes (whole)
- 3/4 cup vegetable broth (preferably homemade or low-sodium canned)
- salt
- freshly ground black pepper
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium360mg15% |
| Potassium900mg26% |
| Protein5g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A100% |
| Vitamin C45% |
| Calcium10% |
| 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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Reviews(1)
Sam Rosiek a year ago
Not bad, I think I added a little too much fennel as I also added fennel seeds. Added a little cream at the end to smooth out the flavours