Directions:
- Soak the beans in lots of water for at least three hours. Drain.
- Cook the onion, carrot and celery in heated oil for about 10 minutes or until soft. Add garlic and rosemary and cook for 3 minutes. Add the beans and stock, reduce the heat to low and simmer, uncovered, until tender - about an hour and a half. Cool slightly.
- Place one-third of the bean mixture in a blender or processor and puree until smooth. Return to soup and reheat. Adjust seasonings.
- Ladle the soup into bowls and garnish with cheese and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 878.6 Kcal (3679 kJ) | ||
| Calories from fat | 445.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.54g | 76% | |
|---|---|---|---|
| Cholesterol | 263.1mg | 88% | |
| Sodium | 470.65mg | 20% | |
| Potassium | 1285.43mg | 27% | |
| Total Carbs | 38.16g | 13% | |
| Sugars | 5.73g | 23% | |
| Dietary Fiber | 13.57g | 54% | |
| Protein | 68.22g | 136% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 5.5mg | 31% | |
| Calcium | 310.7mg | 31% | |
| Amount Per 100 g | |||
| Calories | 207.67 Kcal (869 kJ) | ||
| Calories from fat | 105.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.71g | 76% | |
|---|---|---|---|
| Cholesterol | 62.19mg | 88% | |
| Sodium | 111.25mg | 20% | |
| Potassium | 303.84mg | 27% | |
| Total Carbs | 9.02g | 13% | |
| Sugars | 1.35g | 23% | |
| Dietary Fiber | 3.21g | 54% | |
| Protein | 16.13g | 136% | |
| Vitamin C | 2.8mg | 20% | |
| Iron | 1.3mg | 31% | |
| Calcium | 73.4mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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