Olive Oil Roasted Tomatoes and Fennel with White Beans recipes

Olive Oil Roasted Tomatoes and Fennel with White Beans recipes
9 Ingredients
  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained
Nutrition
418
21% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

44% 28

Saturated

20% 4

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 4

Carbs

11% 34

Carbs (net)

- 23

Fiber

46% 11

Sugars

- 10

Sugars, added

- 0

Protein

20% 10

Cholesterol

- 0

Sodium

38% 901

Calcium

14% 141

Magnesium

18% 74

Potassium

22% 1054

Iron

20% 4

Zinc

10% 1

Phosphorus

30% 211

Vitamin A

11% 99

Vitamin C

34% 30

Thiamin (B1)

19% 0

Riboflavin (B2)

11% 0

Niacin (B3)

13% 2

Vitamin B6

23% 0

Folate equivalent (total)

25% 99

Folate (food)

- 99

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

36% 5

Vitamin K

86% 104
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