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![VeganMoFo #13: Ribollita Slow Cooker Whip Up [Repost]](http://grecipes.s3.amazonaws.com/recipe_picture/1456111/2012-01-05-23.31.47.jpg) |
Порций: 4
Ингредиенты
- 1 28oz can of peeled whole tomatoes
- 1lb fresh kale, cleaned and chopped
- 1 15oz can of cannellini beans, rinsed and drained
- 1 8oz can of tomato sauce
- 4 garlic cloves, sliced
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/4 c. olive oil
- 6 c. vegetable broth
- 2 Tbsp. vegan Parmesan cheese. We recommend Parma's "Garlicky Green Parma!" cheese
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. crushed red pepper
- 1/2 tsp. dried parsley
- 1/4 tsp. cracked black pepper
- 1/4 tsp. sea salt
View Full Recipe at The Food Duo
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 706g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 132 | 42% |
| Total Fat 14.99g | 19% |
| Saturated Fat 2.15g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2341mg | 98% |
| Potassium 991mg | 28% |
| Total Carbs 38.93g | 10% |
| Dietary Fiber 10.2g | 34% |
| Sugars 10.71g | 7% |
| Protein 10.38g | 17% |
