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Bartolini Farro Soup - 17.63 Oz
Farro Soup
See back for nutrition information. www.frantoiobartolini.com. Product of Italy.
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Calories | Amount Per serving 180 | (-) Information is currently not available for this nutrient | ||||
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Calories from Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Total Fat | Amount Per serving 1g | 1% | ||||
Saturated Fat | Amount Per serving 0g | 0% | ||||
Trans Fat | Amount Per serving 0g | (-) Information is currently not available for this nutrient | ||||
Polyunsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Monounsaturated Fat | Amount Per serving (-) Information is currently not available for this nutrient | (-) Information is currently not available for this nutrient | ||||
Cholesterol | Amount Per serving 0mg | 0% | ||||
Sodium | Amount Per serving 20mg | 1% | ||||
Potassium | Amount Per serving 355mg | 8% | ||||
Total Carbohydrate | Amount Per serving 33g | 12% | ||||
Dietary Fiber | Amount Per serving 11g | 39% | ||||
Total Sugars | Amount Per serving 2g | (-) Information is currently not available for this nutrient | ||||
Added Sugars | Amount Per serving 0g | 0% | ||||
Protein | Amount Per serving 9g | (-) Information is currently not available for this nutrient | ||||
Calcium | Amount Per serving 20mg | 0% | ||||
Iron | Amount Per serving 2mg | 15% |
Contains: Contains wheat. May contain soy.
Cooking time 30 minutes. Recipe for 4 people: 400 g Bartolini farro soup, 100 g of veal (minced), 100 g peeled tomatoes, extra virgin olive oil, 1 onion, 1 stick of celery, 1 carrot, about 1/2 It of beef or vegetable stock, salt and pepper to taste. Directions: In a large pot boil the soup preparation In abundant salted water for about 30 minutes. Meanwhile, peel and finely chop the onion, celery and carrot and sauté in extra virgin olive oil. Add the veal, salt and pepper to taste and cook for about 15 minutes stirring frequently. Add the tomatoes, passed through a sieve or crushed, and continue cooking for 10 minutes longer. Drain the soup preparation and mix with the onion, celery and carrot mixture, cooking for another 20 minutes adding the beef stock or bouillon cube, when necessary. Add a drop of extra virgin olive oil and serve very hot.
Bartolini Emilio
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