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Ingredients
Gremolata
- 1 garlic clove
- 50 g mixed fresh herbs of choice, leaves only
- 50 g Parmesan cheese, cut into pieces (3 cm)
- 1 lemon, peel only, no white pith
- ½ tsp dried chilli flakes (optional)
- 60 g extra virgin olive oil
- 40 g freshly squeezed lemon juice
Soup
- 20 g extra virgin olive oil
- 100 g bacon, cut into pieces
- 120 g onion, cut into halves
- 1 garlic clove
- 1 celery stalk, cut into pieces
- 70 g carrots, sliced
- 30 g tomato paste
- 2 fennel bulbs (approx. 350 g), sliced
- 1 tsp Vegetable stock paste (see Tips)
- ½ tsp ground fennel seeds
- 1 tsp dried chilli flakes (optional)
- 1000 g water
- 120 g cavolo nero or kale, ribs removed and leaves cut into pieces (approx. 1 cm)
- 400 g can cannellini beans, drained and rinsed
- grated Parmesan cheese, to serve
- Nutrition
- per 1 portion
- Calories
- 2403.5 kJ / 574.5 kcal
- Protein
- 20.1 g
- Carbohydrates
- 51.7 g
- Fat
- 35.1 g
- Saturated Fat
- 9.1 g
- Fibre
- 17 g
- Sodium
- 489.1 mg
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