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THE PLANT-FORWARD BLOG
EAT HEALTHY. EAT COMPASSIONATELY. EAT WELL.

EAT WITH CHEF JASON: Tuscan Borlotti Beans & Grains

A bowl of borlotti beans cooked in porcini broth, barley, sundried tomatoes, mixed mushrooms, potatoes, golden beets, zucchini, and kale with croutons.

Chef Jason: When I was in Florence, I stayed next to one of the big farmers’ markets and I would head down there every day to pick up fresh produce. It was full of mushrooms (the porcini!,) greens, beets, citrus, tomatoes, and barrels of dried beans. I bought it all, snagged a loaf of fresh bread, and headed back to my room to cook my mid-morning meal. This dish was the delicious fuel for my non-stop exploration of the city.

Calories 425

Fat 5g

Carbohydrates 65g

Protein 28g

Fiber 13g

Sodium 600mg

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