11 Ingredients
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons red-wine vinegar
  • freshly ground pepper
  • coarse salt
  • 1 can (14 1/2 ounces) cannellini beans, drained and rinsed
  • 2 ounces thinly sliced prosciutto, cut into 2-inch pieces
  • 2 garlic cloves, thinly sliced
  • 1/4 teaspoon red-pepper flakes
  • 1/2 cup dry white wine
  • 1/2 bunch kale (about 8 ounces), stems removed, leaves torn into 1-inch pieces
  • 1/2 baguette, cut into 1/2-inch slices
Nutrition
393
20% daily value
4 servings
                                       
                                            balanced, high-​fiber, low-​sugar, dairy-​free
     

Fat

20% 13

Saturated

11% 2

Trans

- 0

Monounsaturated

- 8

Polyunsaturated

- 2

Carbs

16% 48

Carbs (net)

- 40

Fiber

32% 8

Sugars

- 4

Sugars, added

- 0

Protein

36% 18

Cholesterol

3% 10

Sodium

27% 637

Calcium

19% 190

Magnesium

24% 100

Potassium

19% 903

Iron

32% 6

Zinc

21% 2

Phosphorus

34% 240

Vitamin A

32% 286

Vitamin C

76% 69

Thiamin (B1)

43% 1

Riboflavin (B2)

24% 0

Niacin (B3)

19% 3

Vitamin B6

28% 0

Folate equivalent (total)

53% 212

Folate (food)

- 169

Folic acid

- 25

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

22% 3

Vitamin K

342% 410
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