Sort through the beans, discarding any imputities or discolored beans. Put the beans in a bowl, add cold water to cover and leave to soak for 12 hours. Drain the beans and transfer to a heavy saucepan. Add water to cover by about 1" and bring to a boil over medium heat. Reduce the heat to low, cover partially and simmer very gently until the beans are tender and most ot the liquid is absorbed, about 1 1/2 hours.
When the beans have been cooking for about 1 hour, heat the oil in a large pot over medium heat. Add the onion and garlic and saute' until translucent, 2-3 minutes. Add the stock, tomatoes (coarsely breaking them up with a wooden sopon), carrot, zucchini, cabbage, basil, oregano, sugar and bay leaf. Cover partially and simmer until the vegetables are tender-crisp (about 20 minutes). Add the macaroni and cook, uncovered, until al dente, 8-10 minutes more.
Drain the beans and add to the pot along with the balsamic vinegar. Season to taste with salt and pepper.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 267 | ||
Calories from Fat: 102 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 28.1mg | 9 % | |
Sodium 865.6mg | 30 % | |
Potassium 612.2mg | 16 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 21.7g | ||
Protein 18g | 26 % | |
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: 267
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