135 mins (prep 45, cooking 90)
14 ingredients
4-6 servings
From Women's Weekly Italian Cooking Class Cookbook. I've been making this recipe for many years & it's definitely our favourite. Great low fat meal if you omit the frying of vegetables in step 1 (which is what I normally do & I don't believe it makes that much difference to the end result). Could be vegetarian if you use veg stock cubes & omit butter. Great with either crusty bread or garlic bread.

Categories:  italian , low-sat.-fat , free-of... , <-4-hours , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , egg-free , low-protein , low-cholesterol , low-calorie , european , main-dish , gluten-free , lactose-free , healthy , vegetable , healthy-2 ,
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Serving Size (482.12 g)
Servings 4
Amount per Serving
Calories 508.41 Calories from Fat 360.63
% Daily Value *
Total Fat 40.07g 246.56%
Saturated Fat 8.91g 178.28%
Trans Fat 0.35g %
Cholesterol 22.86mg 30.48%
Sodium 304.51mg 50.75%
Total Carbohydrate 31.32g 41.76%
Dietary Fiber 5.46 g 87.32%
Sugars 9.31 g %
Protein 8.16g 65.27%
Vitamin A 447.19IU% Vitamin C 20.82mg%
Calcium 148.99mg% Iron 1.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, beef bouillon cubes, whole tomatoes, cannellini beans