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Servings: 4
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound carrots, chopped into 1-inch chunks
- 1/2 head cabbage, cored and coarsely chopped
- ginger and fennel seed, optional*
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- 7 cups chicken broth
- 1 cup water
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon red pepper flakes
- 1 (14.5 ounce) can Italian-style stewed tomatoes, drained and diced
- 1 cup Parmesan cheese
- 2 tablespoons butter, chopped into 18 small cubes
- 2 teaspoons minced garlic
- 1 1/2 teaspoon Italian seasoning
View Full Recipe at Willow Bird Baking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 677g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 184 | 58% |
| Total Fat 20.93g | 26% |
| Saturated Fat 9.24g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1766mg | 74% |
| Potassium 905mg | 26% |
| Total Carbs 17.84g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 5.67g | 4% |
| Protein 15.93g | 25% |
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