Receta vegetable cassoulet
Ingredientes
- 2 Leeks, chopped
- 4 Carrots, chopped
- 3 Celery Stalks, chopped
- 4 Garlic cloves, minced
- 2 teaspoons of fresh Thyme, chopped
- 1 Bay Leaf
- 2 cups Vegetable Broth
- 1 {28 ounce can} Whole Peeled Tomatoes, crushed by hand with juices
- 2 {15 ounce cans} Cannellini Beans, rinsed and drained
- 4 Tablespoons Unsalted Butter
- 2 Tablespoons Fresh Parsley {for garnish}
- ½ Baguette, cubed
- Olive Oil
- Salt & Pepper (to taste}
View Full Recipe at Laura Janelli
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 475g | |
Recipe makes 2 servings | |
Calories 308 | |
Calories from Fat 208 | 68% |
Total Fat 23.74g | 30% |
Saturated Fat 14.73g | 59% |
Trans Fat 0.0g | |
Cholesterol 61mg | 20% |
Sodium 1072mg | 45% |
Potassium 618mg | 18% |
Total Carbs 24.14g | 6% |
Dietary Fiber 5.4g | 18% |
Sugars 9.75g | 7% |
Protein 2.83g | 5% |