14 Ingredients
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 celery stalks, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, quartered
  • 1/2 cup dry white wine or water
  • 1 quart low-sodium vegetable stock
  • 2 cups canned cannellini beans, rinsed and drained
  • 1 can (14 ounces) diced tomatoes
  • 2 bay leaves
  • 1/2 teaspoon kosher salt, divided
  • 2 packed cups fresh basil
  • 1/4 cup walnuts
  • 1/4 teaspoon freshly ground black pepper
Nutrition
294
15% daily value
4 servings
                                       
                                            balanced, high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

14% 9

Saturated

6% 1

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 30

Fiber

43% 11

Sugars

- 7

Sugars, added

- 0

Protein

24% 12

Cholesterol

- 0

Sodium

19% 448

Calcium

20% 204

Magnesium

25% 105

Potassium

24% 1121

Iron

30% 5

Zinc

18% 2

Phosphorus

27% 189

Vitamin A

36% 324

Vitamin C

24% 22

Thiamin (B1)

63% 1

Riboflavin (B2)

14% 0

Niacin (B3)

10% 2

Vitamin B6

31% 0

Folate equivalent (total)

33% 132

Folate (food)

- 132

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

20% 3

Vitamin K

67% 80
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