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Rknotthere
Tuscan vegetable stock
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Ingredients
Directions
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Roast the pancetta in a dry, hot frying pan until crispy.
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Heat the broth with the haricots verts, zucchini, carrot and asparagus and cook gently for 7-8 minutes.
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Scoop the beans and pesto and warm them.
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Sprinkle the vegetable stock for serving with crumbled pancetta.
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Give the ciabatta bread with olive oil and Parmesan cheese separately.
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Nutrition
365Calories
Sodium0% DV0g
Fat32% DV21g
Protein32% DV16g
Carbs9% DV28g
Fiber0% DV0g
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