Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall. I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.
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Serving Size: 1 serving (305g) | ||
Recipe Makes: 4 servings | ||
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Calories: 446 | ||
Calories from Fat: 33 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3530.8mg | 122 % | |
Potassium 1512.9mg | 40 % | |
Total Carbohydrate 75.8g | 22 % | |
Dietary Fiber 31.9g | 128 % | |
Sugars, other 43.9g | ||
Protein 31.6g | 45 % | |
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: 446
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