Try this White Bean Soup with Rosemary and Parmesan recipe, or contribute your own.
Suggest a better descriptionThis is a sturdy soup that makes a meal in itself. Itis popular in northern Italy, especially Tuscany. You may substitute other dried beans such as garbanzo, white kidney beans or cannellini beans. Garnish with croutons if desired. Soak the beans in lots of water for at least three hours. Drain. Cook the onioin, carrot and celry in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender -- about an hour and a half. Cool slightly. Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings. Ladle the soup into bowls and garnish with cheese and parsely and serve at once. Adapted for MM from Williams-Sonoma Kitchen Library: Soups - Time-Life Books - ISBN 0-7835-0279-6 Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (282g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 116 | ||
Calories from Fat: 45 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 400.8mg | 14 % | |
Potassium 298.3mg | 8 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 9.9g | ||
Protein 7.1g | 10 % | |
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: 116
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