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
655
33% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegetarian
     

Fat

31% 20

Saturated

22% 4

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

32% 97

Carbs (net)

- 83

Fiber

57% 14

Sugars

- 13

Sugars, added

- 0

Protein

49% 24

Cholesterol

3% 9

Sodium

57% 1362

Calcium

35% 353

Magnesium

30% 127

Potassium

33% 1544

Iron

40% 7

Zinc

25% 3

Phosphorus

64% 448

Vitamin A

41% 367

Vitamin C

40% 36

Thiamin (B1)

99% 1

Riboflavin (B2)

33% 0

Niacin (B3)

37% 6

Vitamin B6

70% 1

Folate equivalent (total)

55% 220

Folate (food)

- 168

Folic acid

- 31

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

68% 81
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