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IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When its time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 61 (79%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 40.5mg||1 %|
|Potassium 34.6mg||1 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.5g|
|Protein 0.5g||1 %|
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Calories per serving: 77
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