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Suggest a better description1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight. The next day, cook in 3 cups water 20 minutes; skim the foam from the top. Do not drain. 2. Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation.) 3. In a heavy-bottomed 8-quart pot heat the olive oil over medium heat. Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden. Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes. Simmer 1 hour, stirring occasionally. Add a little more broth if needed. 4. Serve over pasta or rice
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 159 | ||
Calories from Fat: 16 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 494.2mg | 17 % | |
Potassium 675.7mg | 18 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 20.5g | ||
Protein 9.5g | 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: 159
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