12 Ingredients
  • 2 1/2 cups dry cannellini beans
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 onions, chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 5 small (6-inch) long carrots, peeled, halved lengthwise, and sliced (about 1 1/4 cups)
  • 4 celery stalks (the tender inner stalks with leaves), peeled and chopped (about 1 1/4 cups)
  • 1/2 cup chopped tomatoes, fresh or canned
  • 1/4 cup fresh basil leaves
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon coarse salt
  • Freshly grated parmesan cheese
  • Freshly ground black pepper
Nutrition
284
14% daily value
8 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

9% 6

Saturated

4% 1

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

15% 45

Carbs (net)

- 33

Fiber

45% 11

Sugars

- 4

Sugars, added

- 0

Protein

31% 16

Cholesterol

- 0

Sodium

15% 364

Calcium

18% 181

Magnesium

31% 131

Potassium

28% 1327

Iron

39% 7

Zinc

23% 3

Phosphorus

31% 216

Vitamin A

18% 159

Vitamin C

9% 8

Thiamin (B1)

26% 0

Riboflavin (B2)

10% 0

Niacin (B3)

4% 1

Vitamin B6

23% 0

Folate equivalent (total)

66% 266

Folate (food)

- 266

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

7% 1

Vitamin K

41% 49
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