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Ingredients
- 30 g di Parmigiano reggiano a pezzi
- 30 g di olio extravergine di oliva
- 1 spicchio di aglio
- 1 cucchiaino di sale
- 1 pizzico di pepe
- 3 foglie di salvia fresca
- 80 g di cipolla in quarti
- 500 g di fagioli borlotti in scatola, sgocciolati (peso netto)
- 600 g di acqua calda
- 1 cucchiaino di dado per brodo vegetale
- crostini di pane
- Nutrition
- per 1 porzione
- Calories
- 876.6 kJ / 209.5 kcal
- Protein
- 9.6 g
- Carbohydrates
- 20.5 g
- Fat
- 10.4 g
- Saturated Fat
- 2.5 g
- Fibre
- 5.7 g
- Sodium
- 485.5 mg
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