• low fat 1.20g 1.20%
  • low sat fat 0.51g 0.51%
  • high salt 1739.26mg 1.74%
  • low sugar 1.37g 1.37%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. In a large pot heat olive oil.
  2. Add onions, garlic, leeks, carrots and fennel and cook for 4-5 minutes over a low heat until vegetables are lightly coloured.
  3. Add tomato, silverbeet, oregano, half the parsley and half the basil. Cook for a further 2 minutes.
  4. Add stock to cover vegetables. Bring to boil and skim top, simmer for 30 minutes.
  5. Add beans and simmer until beans are tender.
  6. When cooked stir in remaining parsley and basil and season with black pepper. Serve topped with grated parmesan.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
1371.80g
100.00g
Energy (kJ)
1835.21kJ
133.78kJ
Protein (g)
32.40g
2.36g
Total fat (g)
16.53g
1.20g
- Saturated fat (g)
6.97g
0.51g
- Polyunsaturated fat (g)
0.94g
0.07g
- Monounsaturated fat (g)
6.27g
0.46g
Cholesterol (mg)
23.75mg
1.73mg
Carbohydrate-available (g)
30.73g
2.24g
CarbohydrateSE (g)
30.69g
2.24g
- Sugars (g)
18.82g
1.37g
Water (g)
1243.97g
90.68g
Dietary fibre (g)
19.59g
1.43g
Thiamin (mg)
0.54mg
0.04mg
Riboflavin (mg)
0.85mg
0.06mg
Niacin (mg)
7.18mg
0.52mg
Niacin equivalents (mg)
12.66mg
0.92mg
Vitamin C (mg)
174.71mg
12.74mg
Total folate (ug)
257.50ug
18.77ug
Total vitamin A equivalents (ug)
1864.38ug
135.91ug
Retinol (ug)
77.50ug
5.65ug
Beta carotene equivalents (ug)
10723.47ug
781.71ug
Sodium (mg)
23859.10mg
1739.26mg
Potassium (mg)
2035.64mg
148.39mg
Magnesium (mg)
142.56mg
10.39mg
Calcium (mg)
579.68mg
42.26mg
Phosphorus (mg)
550.44mg
40.13mg
Iron (mg)
8.22mg
0.60mg
Zinc (mg)
5.11mg
0.37mg

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