21 Ingredients
  • 1 1/4 cups dried cannellini beans
  • 6 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 (4-ounce) chunk prosciutto
  • 1 medium onion, peeled and halved
  • 2 carrots, peeled and halved
  • 1 large rib celery, halved crosswise
  • 2 fresh sage leaves
  • 3 quarts water
  • Gray salt
  • 2 bulbs fennel, diced
  • 2 cups chopped yellow onion
  • 3 cloves garlic, chopped (about 1 tablespoon)
  • 1 teaspoon toasted and ground fennel seed, or more if not using fennel greens
  • 4 quarts lightly packed and roughly hand-torn greens, such as chard, collards, mustard greens, spinach and cabbage
  • 2/3 cup pureed tomatoes
  • 3 russet potatoes, peeled and diced
  • 2 cups diced zucchini
  • 1 cup diced green beans
  • 3 jalapeno peppers
  • 1/2 to 1 cup minced fennel fronds, if available
  • Freshly ground black pepper
Nutrition
490
25% daily value
6 servings
                                       
                                            balanced, high-​fiber, dairy-​free, gluten-​free
     

Fat

25% 17

Saturated

14% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

23% 68

Carbs (net)

- 51

Fiber

69% 17

Sugars

- 12

Sugars, added

- 0

Protein

46% 23

Cholesterol

4% 13

Sodium

98% 2349

Calcium

32% 317

Magnesium

53% 224

Potassium

54% 2557

Iron

52% 9

Zinc

32% 3

Phosphorus

57% 396

Vitamin A

68% 612

Vitamin C

91% 81

Thiamin (B1)

45% 1

Riboflavin (B2)

33% 0

Niacin (B3)

25% 4

Vitamin B6

78% 1

Folate equivalent (total)

101% 402

Folate (food)

- 402

Folic acid

- 0

Vitamin B12

7% 0

Vitamin D

47% 7

Vitamin E

33% 5

Vitamin K

398% 478

Sugar alcohols

- 0

Water

- 893
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