A hearty soup that comes together quickly
Pressure cook beans in 4 cups salted water for 20 minutes, or until completely tender and beginning to break down (overcooked).
Sautee onion, garlic, and carrot in 1 tbsp olive oil until caramelized.
Add beans and liquid. Bring to a simmer, stirring. Occasionally mash beans against side of pot to thicken.
Add potatoes and herbs. Simmer until potatoes are tender, adding stock as necessary to keep texture from getting too thick.
Season with salt and pepper. Add fresh rosemary and lemon juice right before serving.
You want the beans to be COMPLETELY cooked, overcooked even. They should all be absolutely tender, and some should be beginning to break down in the broth.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 56 | ||
Calories from Fat: 16 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 148.8mg | 5 % | |
Potassium 209mg | 6 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 8.1g | ||
Protein 1g | 1 % | |
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: 56
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