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Suggest a better descriptionPut navy beans in a bowl, cover with boiling water & allow to rest for 1 hour. Drain beans. Heat olive oil in an 8 to 10 quart pan. Add onion & garlic & cook over moderate heat until golden. Add drained beans & broth, cover pan & simmer for about an hour, or until beans are tender. Add a few tablespoons of the hot broth to the tomato paste in a small bowl, stirring until the paste has dissolved, then add the mixture to the pot along with the cabbage, tomatoes, herbs, salt & pepper. Simmer for 15 minutes. Add the carrots & vermicelli & simmer another 15 minutes. Check the seasoning. Adjust if you think it needs more of the herbs or S & P. Add zucchini & simmer for 5 minutes. Serve immediately & pass the Parmesan Please! NOTES : Nutritional Analysis per serving: 215 calories, 11 grams fat, 19 grams carbohydrates, 10 grams protein, 7 milligrams cholesterol, 844 milligrams sodium, 48 percent of calories from fat. Recipe by: Good Old Food by Irena Chalmers, Barrons, 1988 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 8 | ||
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Calories: 250 | ||
Calories from Fat: 30 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 1304.4mg | 45 % | |
Potassium 864.7mg | 23 % | |
Total Carbohydrate 47.6g | 14 % | |
Dietary Fiber 10.1g | 40 % | |
Sugars, other 37.5g | ||
Protein 9.9g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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