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Ingredients
- 350 g di finocchio a pezzi (2-3 cm)
- 250 g di carote pelate e a pezzi (2-3 cm)
- 40 g di porro a pezzi (2-3 cm)
- 30 g di olio extravergine di oliva + q.b.
- 500 g di acqua
- 1 dado per brodo vegetale (dose per 0,5 l)
- olio extravergine di oliva
- 50 g di Parmigiano Reggiano grattugiato
- Nutrition
- per 1 porzione
- Calories
- 711 kJ / 170 kcal
- Protein
- 6.1 g
- Carbohydrates
- 6.1 g
- Fat
- 13.6 g
- Fibre
- 4.1 g
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