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Butter Bean And Spring Veggie Saute With Polenta

Nutrition per serving    (USDA % daily values)
CAL
351
FAT
9%
CHOL
0%
SOD
102%

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Ingredients for 2 servings

100 g dry polenta

100 g button mushrooms , quartered

salt

100 g canned butter beans

180 g chopped tomatoes (2 small romas)

1 tablespoon lemon juice

1 tablespoon red wine vinegar

2 tablespoons coarsely chopped parsley

pepper

150 g leeks , sliced finely

150 g asparagus , chopped into 1 inch pieces

3 cups stock

1 tablespoon balsamic vinegar

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