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Ingredients
- 3 green onions cut into pieces
- 1 garlic clove
- ½ oz vegetable oil
- 2 stalks celery sliced (¼ in.)
- 3 ½ oz fresh green beans trimmed, cut in half
- 5 oz yellow squash cut into pieces (½ in.)
- 4 oz carrots cut into pieces (½ in.)
- ½ tsp thyme
- ¾ tsp salt to taste
- ⅛ tsp ground black pepper to taste
- 45 oz vegetable stock
- 6 oz dry pasta, ditalini rigati pasta
- 2 oz lacinato kale center rib removed, cut into pieces (1 in.)
- 14 oz canned cannellini beans rinsed, drained
- 4 oz fresh green peas
- 1 tbsp lemon juice
- grated Parmesan cheese to garnish (optional)
- Nutrition
- per 1 portion
- Calories
- 199.4 kcal / 834.2 kJ
- Protein
- 10.7 g
- Fat
- 4.3 g
- Carbohydrates
- 31.9 g
- Fibre
- 8.4 g
- Saturated Fat
- 0.7 g
- Sodium
- 520.5 mg
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