| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Good, Living | 1 | Servings | |
INGREDIENTS
| 250 | g | Red onion finely chopped |
| 250 | g | Leeks finely sliced |
| 50 | g | Unsalted butter |
| 100 | g | Carrots – diced |
| 100 | g | Celery – finely sliced |
| 2 | Cloves garlic | |
| 1 | Bouquet garni | |
| Salt | ||
| 100 | g | Green beans – diced |
| 400 | g | Canned chopped tomatoes |
| 50 | g | Baby macaroni |
| 100 | g | Savoy or hard green cabbage |
| shredded | ||
| 1 | 200 gram can Haricot beans – | |
| drained and rinsed | ||
| Parmesan shavings | ||
| Torn basil leaves |
INSTRUCTIONS
Sweat the chopped onion and leeks in butter for 3-4 minutes. Do not colour. Add the carrots, celery and garlic and continue to cook for another five minutes. 2 Add the stock, bouquet garni and seasoning and boil. Add the beans and chopped tomatoes. Add the macaroni and the haricot beans. Quickly blanch the cabbage in boiling water. Drain, cool, add to the chowder and heat through. 3 Pour into warmed bowls. Add the parmesan shavings and drizzle with the olive oil pesto or sprinkle with the shredded basil. Serve with good grainy bread, foccacia or soda bread. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1797
Calories From Fat: 987
Total Fat: 112.4g
Cholesterol: 113.1mg
Sodium: 2130.5mg
Potassium: 2997.6mg
Carbohydrates: 183.4g
Fiber: 29.5g
Sugar: 29g
Protein: 33.3g