• 14 Ingredients
  • 2 tsp butter
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  • 2 stalks of celery, chopped
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  • 1 small onion, chopped
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  • 1 carrot, peeled & chopped
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  • 2 cloves of garlic, minced
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  • Show all (14)
  • Nutrition 100% match
  • Calories per gram: 1.1
  • Total fat: High
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  • 14 Ingredients
  • 2 tsp butter
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  • 2 stalks of celery, chopped
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  • 1 small onion, chopped
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  • 1 carrot, peeled & chopped
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  • 2 cloves of garlic, minced
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  • Show all (14)
  • Nutrition 100% match
  • Calories per gram: 1.1
  • Total fat: High
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  • 13 Ingredients
  • 1/2 cup sweet yellow onion, chopped
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  • 2 x carrots, coarsely chopped
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  • 2 x stalks of celery, coarsely c...
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  • 4-5 x cloves of garlic, minced
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  • 6 cup vegetable or chicken broth
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  • Nutrition 100% match
  • Calories per gram: 0.8
  • Total fat: High
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  • 11 Ingredients
  • 6 cups chicken broth or stock
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  • 3/4 pound ground veal or ground...
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  • 1 egg, beaten
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  • 1/2 cup plain breadcrumbs (a cou...
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  • 1/3 cup grated Parmigiano Reggia...
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  • Nutrition 100% match
  • Calories per gram: 1.5
  • Total fat: High
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  • 8 Ingredients
  • 1 (14 1/2-ounce) can diced tomat...
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  • 1 (11 1/2-ounce) can condensed b...
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  • 3 cups water
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  • 1 (16-ounce) package frozen Ital...
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  • 3/4 teaspoon dried Italian seaso...
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  • Nutrition 100% match
  • Calories per gram: 0.4
  • Total fat: Low
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  • 4 Ingredients
  • 8 cups low-salt chicken broth
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  • Freshly ground black pepper
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  • 2 (9-ounce) packages refrigerate...
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  • 2 tablespoons chopped fresh Ital...
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  • Nutrition 100% match
  • Calories per gram: 3.3
  • Total fat: High
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  • 12 Ingredients
  • 1/4 cup milk (2% is fine)
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  • 10 3/4 ounces cream of mushroom...
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  • 1/2 teaspoon salt (more if desired)
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  • 1 (8 ounce) package cream cheese
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  • 1/2 cup parmesan cheese , grated
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  • Nutrition 100% match
  • Calories per gram: 2.2
  • Total fat: High
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  • 7 Ingredients
  • 2 (9 ounce) packages refrigerate...
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  • PARMESAN CRISPS
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  • fresh ground black pepper
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  • BROTH
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  • 8 cups low sodium chicken broth
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  • Show all (7)
  • Nutrition 100% match
  • Calories per gram: 1.0
  • Total fat: High
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