2 inch 2 medium carrots or parsnips, peeled and cut into 1
1 Large onion, chopped
0.5 inch 1 medium fennel bulb, trimmed and cut into thick wedges
1 teaspoon Dried rosemary, crushed
14 ounce 1 can beef broth
1 cup Dry red wine or beef broth
6 ounce 1 can tomato paste
2 tablespoon Quick cooking tapioca
0.5 teaspoon Ground black pepper
4 Cloves garlic, minced
1 cup Basil leaves, spinach leaves, or torn fresh escarole
Nutrition value
474
calories per serving
26 g Fat49 g Protein10 g Carbs5 g FiberOther
Current Totals
26 g Fat
49 g Protein
10 g Carbs
5 g Fiber
MacroNutrients
Carbs
10 g
Protein
49 g
Fiber
5 g
Fats
Fat
26 g
Vitamins & Minerals
Calcium
133 mg
Iron
6 mg
Vitamin A
539 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
1 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
34 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
113 mg
Manganese
2 mg
Phosphorus
451 mg
Selenium
32 mcg
Zinc
9 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
