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Suggest a better descriptionClarion Ledger Recipes, 11/19/97 Heat olive oil in large stockpot; saute onion, carrot, fennel and garlic. Cook until vegetables are limp; stir in herbs, and cook 1 minute. Stir in chopped tomatoes, 2 c. water and chicken broth and cook for 15 min. Add pasta, and cook until tortellini is tender, adding additional water, if necessary. Add escarole or spinach, and cook for 6 min. Garnish with Italian parsley. SOURCE: Food for Thought (the Junior League of Birmingham, ALs cookbook) Posted to EAT-L Digest by Shawn Zehnder Lea
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Serving Size: 1 Serving (909g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 121 | ||
Calories from Fat: 12 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1957.3mg | 67 % | |
Potassium 739.4mg | 19 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 18.4g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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