Try this Tuscan White Beans-barefoot contessa recipe, or contribute your own.
Suggest a better descriptionThe night before soak the beans in a large bowl with water to cover by at least 2 inches.
The next day, drain the beans, rinse them well and place them in a large stockpot. Add twice as much water as beans, bring to a boil, lower heat and simmer uncovered about 45 minutes until they are very tender. Skim off any foam that accumulates.
Meanwhile, heat the olive oil in a large pan or Dutch oven over med heat. Add the fennel and carrots and sauté for 8 to 10 minutes. Stirring occassionally until tender. Add the garlic and cook for. 1 minute more. Drain the beans and add the. To the veggies. Add the chicken stock, spices and simmer for 15 minutes until creamy. Stir in the cheese.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 55 | ||
Calories from Fat: 15 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 4.2mg | 1 % | |
Sodium 563.3mg | 19 % | |
Potassium 223.8mg | 6 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 5.8g | ||
Protein 3.2g | 5 % | |
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: 55
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