Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back. Featured in: A Warm, Messy Take On Meatless. Learn: How to Cook Beans
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Serving Size: 1 recipe (10017g) | ||
Recipe Makes: 1 | ||
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Calories: 1260 | ||
Calories from Fat: 530 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.8g | 78 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 40.7g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 39648.8mg | 1367 % | |
Potassium 518.9mg | 14 % | |
Total Carbohydrate 177g | 52 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 170.8g | ||
Protein 11.2g | 16 % | |
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: 1260
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