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Ingredients
- 50 g di Parmigiano Reggiano, a pezzi
- 1 cipollotto compresa la parte verde (40 g circa)
- 30 g di olio extravergine di oliva + q.b.
- 500 g di finocchi gambi e barbe
- 150 g di patata pelata e a cubetti
- 1 cucchiaio di dado per brodo vegetale
- 400 g di acqua
- 1 cucchiaino di curcuma in polvere (optional)
- 1 pizzico di pepe nero macinato
- Nutrition
- per 1 porzione
- Calories
- 162.8 kcal / 680.5 kJ
- Protein
- 6.6 g
- Fat
- 11.4 g
- Carbohydrates
- 8.7 g
- Fibre
- 3.6 g
- Saturated Fat
- 3.4 g
- Sodium
- 90.4 mg
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