Tuscan Cannellini Casserole
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
874
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 874 cal. | (42 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 35.4 μg | (59 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅔ cup extra virgin olive oil
- 2 onions (chopped)
- 2 carrots (diced)
- 2 sticks Celery (sliced)
- 4 cloves garlic cloves (chopped)
- 14 ozs canned cannellini beans (drained)
- 14 ozs canned Tomatoes
- 2 cups vegetable stock
- salt
- peppers
- 18 ozs black Cabbage (cavolo negro)
- 8 slices Italian, country Bread (toasted)
Preparation steps
1.
Heat half the oil in a large, wide pan. Add the onion, carrots, celery and garlic and stir. Cover and cook on a high heat, stirring frequently for about 10 minutes.
2.
Stir in the beans, tomatoes and stock and bring to a boil.
3.
Add the cabbage and reduce the heat to very low. Season well, cover and simmer for 10 minutes.
4.
Remove from the heat, pour on the remaining oil, cover and leave to stand for 5 minutes.
5.
Place a slice of bread in each serving bowl and ladle over the soup. Serve with the remaining bread.
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