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Suggest a better descriptionBring the water to a boil with the bay leaf in a large covered soup pot. Slice the leeks and celery and wash them under running water. Heat the oil in a frying pan, add the sliced vegetables with pepper and cover with foil. Leave to cook gently until soft. Dice the ham and add to the vegetables. Peel and chop the garlic and add it also. Quarter and slice the zucchini and add to the boiling water with a little pepper. Stir in the bow pasta and cover the pan. Drain the tomatoes and add the juice to the soup. Coarsely chop the tomatoes and add them also. Stir in the can of beans, then add the vegetables, ham and garlic. Cover the soup, bring it to a boil and simmer 3 to 4 minutes. Taste the soup for seasoning, spoon it into bowls and top with the sprigs of parsley. Serve grated Parmesan cheese separately. Yield: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9265 - ANN WILLAN
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Serving Size: 1 Serving (930g) | ||
Recipe Makes: 1 servings | ||
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Calories: 177 | ||
Calories from Fat: 69 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 307.4mg | 11 % | |
Potassium 1110.6mg | 29 % | |
Total Carbohydrate 25.5g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 19.2g | ||
Protein 5.3g | 8 % | |
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: 177
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