Photo: Cala
Estimated Nutrition (whole recipe, rough)
391
Calories
19g
Protein
8g
Fat
65g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small leeks (or 1 large), white and light green parts sliced thin crosswise (about ¾ cup)
- 2 medium carrots, peeled and chopped small (about ¾ cup)
- 2 small onions, peeled and chopped small (about ¾ cup)
- 2 medium stalks celery, trimmed and chopped small (about ¾ cup)
- 1 medium baking potato, peeled and cut into ½-inch dice (about 1¼ cups)
- 1 medium zucchini, trimmed and chopped medium (about 1¼ cups)
- 3 cups stemmed spinach leaves, cut into thin strips
- 1 (28-ounce) can whole tomatoes packed in juice, drained and chopped
- 8 cups water
- 1 Parmesan cheese rind, about 5 by 2 inches
- 1 teaspoon salt
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ¼ cup pesto (
- or store-bought)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes