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Suggest a better description1. Gently saute the onion, carrots and celery stalks for about 5 minutes. Add the beans and tomatoes and continue sauteing for 2 more minutes. 2. Add water and bring the soup to a boil. Add the diced potatoes, radicchio, wine, bay leaf, parsley, salt and pepper. Cover the pot an simmer the soup for 60 minutes. Turn off the heat ans let the soup stand for 15 minutes. Remove the bay leaf. Serve hot. Grated cheese may be sprinkles on top of each serving. Recipe by: Twelve Months of Monastery Soups. p. 41 Posted to MC-Recipe Digest V1 #648 by Sue
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Serving Size: 1 Serving (1391g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 414 | ||
Calories from Fat: 327 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 5.1g | 25 % | |
Monounsaturated Fat 26.4g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 198.8mg | 7 % | |
Potassium 217.8mg | 6 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 10.2g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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