Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
462
Calories
12g
Protein
15g
Fat
71g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Swiss Chard | not in our table | 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
- 1/3 pound sliced pancetta, chopped
- 3 medium red onions, chopped
- 4 celery ribs, chopped
- 2 medium carrots, chopped
- 1/3 cup extra-virgin olive oil
- 1 bunch Swiss chard
- 6 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole tomatoes in juice
- 3 quart hot water
- 5 cups coarsely chopped cored Savoy cabbage (6 ounces)
- 5 cups coarsely chopped escarole (1/2 pound)
- 1 piece Parmigiano-Reggiano rind (about 3 by 1 1/2 inches)
- 1 (19-ounce) can cannellini beans, rinsed and drained
- Accompaniments: extra-virgin olive oil for drizzling; cooked pasta tossed with oil (optional); grated Parmigiano-Reggiano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes