White Bean Broth
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
596
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 596 cal. | (28 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17 g | (57 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 291 μg | (97 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 3,016 mg | (75 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 284 mg | (95 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 360 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps olive oil
- 1 large onion (chopped)
- 2 carrots (peeled and sliced)
- 2 large white potatoes (peeled and roughly chopped)
- 3 cups canned White bean (drained)
- 6 cups low-sodium vegetable stock
- 4 small vine Tomatoes (cored, seeded, and sliced)
- 2 Tbsps flat-leaf parsley (chopped)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, carrot, potato, and a little salt, sweating for 7 - 8 minutes until softened.
2.
Add the beans and stock, stir well, and cook until simmering. Cover the saucepan with a lid and cook over a low heat for 20 minutes until the beans and potato are tender.
3.
Stir through the tomatoes and adjust the seasoning to taste.
4.
Ladle into bowls and garnish with a sprinkling of parsley and a little more black pepper on top.
