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Ingredients: Makes 4 servings
8 oz Cannellini Beans, dry2 cups Vegetable Broth, Low Sodium 1 TBSP Canola Oil2 oz Fennel, finely diced2 oz Yellow Onion, diced2 tsp Garlic, minced8 oz Farro Grain, dry1/4 cup Dry White Wine1 oz Sun-Dried Tomato, halved6 oz Arugula 1/4 cup Basil, chiffonade 2 oz Parmesan, grated
REGISTERED DIETITIAN NOTE: Choose low sodium or no-salt-added broths and stocks to help keep the sodium in check.
Serving Size:One serving: 2 cups
Nutritional Information:Nutrition Info (per serving): Cal: 520, 11 g fat; 3 g saturated fat; 79 g carbohydrate; 6 g sugar; 13 g fiber; 26 g protein; 550 mg sodium
Recipe Source:Recipe provided by FLIK Hospitality Group
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