1. Halve leeks lengthwise take off green tops and cut crosswise into 1/4 inch pieces
2. In slow cooker, combine leeks potatoes tomatoes garlic onion wine broth oil vinegar thyme 1/2 tsp salt, pepper, stir to mix well. Cover and cook on low for 2 hours. Add artichoke hearts stir well recover and cook on low another 1 hour.
3. Meanwhile cook pancetta in skillet until crisp about 3-5 min and transfer to cloth lined plate to drain
4. About 5 min before ragout is ready, add peas recover and cook until heated through. When ragout is ready, remove and discard thyme sprigs. Stir in mint and basil. Serve with pancetta crumbles
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 102 (44%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.3g||16 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 12.9mg||4 %|
|Sodium 244.2mg||8 %|
|Potassium 625.8mg||16 %|
|Total Carbohydrate 26.4g||8 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 19.8g|
|Protein 8g||11 %|
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Calories per serving: 233
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