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Suggest a better description1. Saute onions in olive oil until tender, about 10 minutes. 2. Add lima beans to boiling salted water and boil uncovered; just before they are tender, add peas and spinach so that all 3 finish cooking together. 3. Add onions to soup and continue cooking for another minute. Puree. 4. Stir a cupful into PESTO by driblets. Add remainder by ladlesful, stirring continually. (You may serve the SOUP and PESTO separately and allow each person to blend to his own taste.) PESTO: 1. Process bacon, garlic, basil, parsley, egg yolks, and cheese in food processor until you have a thick mass. 2. Add oil by droplets. Note: You may do all this by hand using a mortar and pestle. GENOA S.E. BELMONT, PORTLAND. WINE: PUNT E MES From the
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Serving Size: 1 Serving (747g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 224 | ||
Calories from Fat: 162 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 563.1mg | 173 % | |
Sodium 92.5mg | 3 % | |
Potassium 145.4mg | 4 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 5.7g | ||
Protein 9.5g | 14 % | |
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: 224
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