Weekend-Recipes@yahoogroups.com
In a large saucepan over medium heat, add the olive oil. After a minute or so, add the onions and cannelloni beans. Bring to a simmer and add the chicken stock, parsley and Parmesan cheese. Stir to combine and cover. Continue to cook for 5 to 8 minutes or until beans are cooked through and onions are soft. Serve immediately.
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 30 | ||
Calories from Fat: 23 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.6g | 3 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 631.4mg | 22 % | |
Potassium 23.1mg | 1 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.2g | ||
Protein 1.3g | 2 % | |
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: 30
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