Try this Illiria Bean Soup recipe, or contribute your own.
Suggest a better descriptionRinse and pick over the white beans. Soak overnight covered by at least 4 inches of water. Drain beans. Add beans, broth and water to a 4 or 5 quart pot. Bring to a boil then reduce heat and boil gently uncovered for 40 minutes skimming off any foam. Add carrots, onions, celery, tomatoes (chop or broken up) undrained and pepper. Return to low boil for 40 more minutes or until beans are tender. Stir in the olive oil, salt and the hot pepper sauce.
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Serving Size: 1 Serving (310g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 134 | ||
Calories from Fat: 34 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.3mg | 2 % | |
Potassium 502.2mg | 13 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 15.5g | ||
Protein 5.2g | 7 % | |
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: 134
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