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13Ingredients
65Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion (medium, diced)
- 1 leek (large, dark green part removed and white part halved and thinly sliced)
- 2 cloves garlic (finely grated)
- 4 cups gold potatoes (or white, peeled and diced)
- 1 1/2 cups white beans (cooked)
- 1/2 cup French lentils (green, rinsed and drained)
- 1/2 tsp. dried oregano (each, rosemary and thyme)
- 796 mL peeled tomatoes (whole)
- 3 1/2 cups vegetable stock
- salt
- pepper
- 4 stalks kale (I used dino kale but curly will work just fine too, finely chopped)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories420Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium1060mg44% |
Potassium1890mg54% |
Protein21g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate71g24% |
Dietary Fiber21g84% |
Sugars11g |
Vitamin A50% |
Vitamin C80% |
Calcium20% |
Iron60% |
* 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(2)
Susan Bressner 3 years ago
It turned out great! I used Navy beans instead and cut up small red potatoes. Also did a parsnip & carrots, since I had one. I would wait to add the lentils next time. Doing 30 minutes with the potatoes is too long.