White Bean Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 14 h. 5 min.
Ready in
Calories:
173
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 173 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 74.1 μg | (124 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams large white Beans (dried)
- 2 carrots
- 250 grams waxy potatoes
- 1 stalk Leeks
- 1 onion
- 1 garlic clove
- olive oil
- 1 l Vegetable broth
- 1 bay leaf
- 3 peppercorns
- 3 sprigs Savory
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Soak the beans overnight in plenty of water.
2.
Peel, rinse and dice the carrots and potatoes. Rinse, trim and cut the celery into small cubes. Cut the leeks lengthwise, rinse thoroughly, trim and cut into thin rings.
3.
Drain the beans drain well. Peel the onion and garlic, chop finely and sweat in a pan with 1 tablespoon oil. Add the beans, broth, bay leaf, peppercorns and savory. Season with salt and simmer over medium heat for 1 hour.
4.
Remove the bay leaf, peppercorns and savory. Add the carrots, potatoes and leeks and simmer for another 15-20 minutes. Season with salt and pepper to taste. Transfer to a baking dish or soup terrine and serve sprinkled with parsley.
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