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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 1 carrot (diced)
- 1 onion (diced)
- 2 sticks celery (diced)
- 2 garlic cloves (sliced)
- 10 sprigs thyme (leaves picked)
- 2 Tbsp. white wine vinegar
- 2 Tbsp. tomato purée
- 750 mL vegetable stock
- 200 grams cavolo nero (stems removed, leaves sliced)
- 400 grams cannellini beans (tin, drained and rinsed)
- 400 grams borlotti beans (tin, drained and rinsed)
- 1 lemon (zested)
- Parmesan (or veggie alternative to serve)
- crusty bread (to serve)
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium890mg37% |
Potassium2070mg59% |
Protein34g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate91g30% |
Dietary Fiber29g116% |
Sugars4g |
Vitamin A220% |
Vitamin C180% |
Calcium30% |
Iron50% |
* 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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