A quickie bean soup. Fry the garlic in the olive oil in a heavy saucepan. Add the tins of drained cannellini beans and cook for 10 minutes. Then puree a third of the beans with 300ml of chicken stock. Fold the puree back into the bean mixture and then add 3 tbsp of parsley and season to taste. Serve with grilled bruschetta.
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|Serving Size: 1 Serving (1430g)|
|Recipe Makes: 1|
|Calories from Fat: 305 (28%)|
|Amt Per Serving||% DV|
|Total Fat 33.9g||45 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 22.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 18.3mg||6 %|
|Sodium 2900.3mg||100 %|
|Potassium 2717.9mg||72 %|
|Total Carbohydrate 144.7g||43 %|
|Dietary Fiber 42.8g||171 %|
|Sugars, other 102g|
|Protein 57g||81 %|
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Calories per serving: 1094
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