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Ingredients
US|METRIC
7 SERVINGS
- 1 Tbsp. extra-virgin olive oil
- 4 oz. pancetta (or bacon, diced)
- 1 yellow onion (large, 1 1/2 cups, chopped)
- 3 carrots (2 cups, peeled and chopped)
- 3 stalks celery (2 cups, chopped)
- 1/2 butternut squash (large, 2 1/2 cups, peeled, seeded, and chopped)
- 1 1/2 Tbsp. garlic (minced)
- 2 tsp. fresh thyme (chopped, or 3/4 tsp. dried)
- 28 oz. crushed tomatoes (or can diced)
- 8 cups low sodium chicken stock (or homemade, I used 6 cups)
- 1 bay leaf
- 2 tsp. kosher salt
- freshly ground black pepper (to taste)
- 15 oz. beans (can canellini, drained and rinsed)
- 2 cups small pasta (cooked, 1 1/3 cups dry, I used whole wheat mini shells)
- 10 oz. baby spinach (fresh, chopped, I found that 6 oz. was enough spinach)
- 2 Tbsp. pesto (homemade or store-bought)
- freshly grated Parmesan (for serving)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol10mg3% |
Sodium1220mg51% |
Potassium1350mg39% |
Protein20g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate48g16% |
Dietary Fiber8g32% |
Sugars6g |
Vitamin A260% |
Vitamin C70% |
Calcium20% |
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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