12 Ingredients
  • 2 carrots, chopped
  • 2 leeks (white and light green parts), halved lengthwise, sliced and rinsed
  • 2 russet potatoes, peeled and cut into 1-inch chunks
  • 1 bulb fennel, trimmed, cored and chopped, plus chopped fronds for topping
  • 2 tablespoons extra-virgin olive oil
  • 1 15-ounce can petite diced tomatoes
  • 1/4 cup grated parmesan cheese, plus 1 small parmesan rind
  • 3 tablespoons pesto, plus more for topping
  • Kosher salt and freshly ground pepper
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 cup ditalini pasta
  • 4 slices rosemary focaccia bread
Nutrition
621
31% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

31% 20

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

30% 89

Carbs (net)

- 76

Fiber

52% 13

Sugars

- 10

Sugars, added

- 0

Protein

46% 23

Cholesterol

3% 9

Sodium

49% 1188

Calcium

32% 321

Magnesium

27% 113

Potassium

26% 1236

Iron

36% 6

Zinc

23% 3

Phosphorus

59% 412

Vitamin A

38% 339

Vitamin C

48% 43

Thiamin (B1)

97% 1

Riboflavin (B2)

31% 0

Niacin (B3)

34% 5

Vitamin B6

60% 1

Folate equivalent (total)

51% 204

Folate (food)

- 152

Folic acid

- 31

Vitamin B12

6% 0

Vitamin D

16% 2

Vitamin E

21% 3

Vitamin K

37% 44

Sugar alcohols

- 0

Water

- 365
Comments
 
×