9 Ingredients
  • 1 lb dried cannellini beans (2 cups), picked over and rinsed
  • 1 lb cipolline* or small boiling onions (left unpeeled)
  • 1 1/2 teaspoons salt (preferably sea salt), or to taste
  • 2 lb large tomatoes, cored and halved crosswise
  • 1 lb cherry tomatoes (preferably mixed colors; 4 cups)
  • 1 teaspoon salt (preferably sea salt)
  • 1 teaspoon sugar
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup torn fresh basil leaves
Nutrition
343
17% daily value
8 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

22% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

14% 43

Carbs (net)

- 32

Fiber

43% 11

Sugars

- 8

Sugars, added

- 1

Protein

28% 14

Cholesterol

- 0

Sodium

28% 679

Calcium

15% 153

Magnesium

30% 121

Potassium

40% 1395

Iron

33% 6

Zinc

15% 2

Phosphorus

30% 210

Vitamin A

8% 73

Vitamin C

46% 28

Thiamin (B1)

21% 0

Riboflavin (B2)

7% 0

Niacin (B3)

7% 1

Vitamin B6

18% 0

Folate equivalent (total)

58% 233

Folate (food)

- 233

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

15% 3

Vitamin K

35% 28
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