Try this Tuscan Bean Soup with Caramelized Onions And Sun-Dried Toma recipe, or contribute your own.
Suggest a better descriptionBring presoaked beans to a boil with 8 cups water. Simmer for 1 1/2 hours (until beans are tender). While beans are cooking, saute onions in canola oil with sugar. Once onions are soft, lower heat and continue cooking 20-25 minutes (until onions are a rich brown color). Cover tomatoes with boiling water, let sit 4-5 minutes. Drain (reserving soaking liquid) and dice. Once beans are tender, add thyme, olive oil, salt and pepper, onion, tomatoes, parsley, vinegar and enough of the tomato soaking liquid to bring soup to desired consistency. Serve topped with parmesan cheese.
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1006 | ||
Calories from Fat: 642 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71.3g | 95 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 46.4g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 1870.4mg | 64 % | |
Potassium 3187.3mg | 84 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 77.6g | ||
Protein 14.4g | 21 % | |
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: 1006
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