White Bean Stew

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White Bean Stew
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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)
Calorie173 cal.(8 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A1 mg(125 %)
Vitamin D0 μg(0 %)
Vitamin E1.6 mg(13 %)
Vitamin K74.1 μg(124 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.5 mg(36 %)
Folate116 μg(39 %)
Pantothenic acid0.8 mg(13 %)
Biotin8 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C43 mg(45 %)
Potassium763 mg(19 %)
Calcium115 mg(12 %)
Magnesium46 mg(15 %)
Iron1.9 mg(13 %)
Iodine12 μg(6 %)
Zinc0.8 mg(10 %)
Saturated fatty acids1.3 g
Uric acid92 mg
Cholesterol0 mg
Complete sugar8 g

Ingredients

for
4
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
How healthy are the main ingredients?
potatoLeekparsleycarrotoniongarlic clove

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.