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Ingredients
- 40 g di Parmigiano Reggiano, a pezzi
- 60 g di porro a pezzi
- 100 g di pomodori perino a pezzi
- 15 g di olio extravergine di oliva
- 200 g di cavolo verza tagliato a listarelle
- 250 g di ceci in scatola sgocciolati
- 500 g di acqua
-
30
g di dado per brodo vegetale
or 1 dado per brodo - fette di pane bruschettate, q.b. per servire
- Nutrition
- per 1 porzione
- Calories
- 369.7 kcal / 1546.6 kJ
- Protein
- 18.1 g
- Fat
- 16 g
- Carbohydrates
- 41.3 g
- Fiber
- 11.5 g
- Saturated fat
- 4.7 g
- Sodium
- 579.2 mg
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