11 Ingredients
  • 2 teaspoons olive oil
  • 4 cups thinly sliced fennel bulb (about 4 small bulbs)
  • 3 cups vertically sliced onion
  • 1 cup red bell pepper strips
  • 2/3 cup vegetable broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon fennel seeds
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, minced
  • 2 tablespoons thinly sliced basil
  • 1 1/2 tablespoons chopped fennel fronds or fresh flat-leaf parsley
Nutrition
123
6% daily value
4 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

4% 3

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 16

Fiber

31% 8

Sugars

- 12

Sugars, added

- 0

Protein

7% 4

Cholesterol

- 0

Sodium

10% 249

Calcium

12% 118

Magnesium

11% 46

Potassium

27% 951

Iron

10% 2

Zinc

4% 1

Phosphorus

18% 126

Vitamin A

17% 154

Vitamin C

129% 78

Thiamin (B1)

5% 0

Riboflavin (B2)

7% 0

Niacin (B3)

8% 2

Vitamin B6

15% 0

Folate equivalent (total)

21% 84

Folate (food)

- 84

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

10% 2

Vitamin K

179% 143
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