Print
Email
 |
Ingredients
- 4- 6 oz pancetta, small dice
- 6 carrots, medium dice
- 5 celery stalks, medium dice
- 3 garlic cloves, sliced
- 1 - 28 oz can diced tomatoes
- 2 cans cannellini beans, rinsed and drained
- a few handfuls of fresh baby spinach
- 12 cups broth
- cooked to al dente elbow pasta
- olive oil
View Full Recipe at Le Moine Family Kitchen
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 5287g | |
| Calories 1539 | |
| Calories from Fat 216 | 14% |
| Total Fat 24.13g | 30% |
| Saturated Fat 8.03g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 15731mg | 655% |
| Potassium 7347mg | 210% |
| Total Carbs 213.57g | 57% |
| Dietary Fiber 71.0g | 237% |
| Sugars 55.43g | 37% |
| Protein 123.15g | 197% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
