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Ingredients
- 60 g di cipolla a pezzi
- 30 g di olio extravergine di oliva + q.b.
- 3 carciofi puliti, a fettine ed immersi in una ciotola con acqua e limone
- 400 di scarola pulita, a listarelle
- 400 di patate novelle, pelate e a cubetti (1x1 cm)
- 900 g di acqua
- 1 cucchiaio di dado per brodo vegetale
- Parmigiano Reggiano grattugiato, a piacere (optional)
- Nutrition
- per 1 porzione
- Calories
- 990.8 kJ / 236.8 kcal
- Protein
- 9.8 g
- Carbohydrates
- 23 g
- Fat
- 12.3 g
- Saturated fat
- 3 g
- Fiber
- 7.4 g
- Sodium
- 181.8 mg
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