Ingredients:
- ham bone , optional
- a bouquet consisting 6 sprigs parsley and 1 small bay leaf, tied together with string
Directions:
- Over moderate heat, melt the 3 tablespoons of butter in a heavy 3 or 4-quart soup pot. When the foam subsides, add the chopped onions, carrots and celery and cook, stirring almost constantly, until the vegetables are wilted but not brown. Pour in the stock, add the optional ham bone and the bouquet, and bring to a boil. Then lower the heat and, with the pot half covered, simmer slowly for about 1/2 hour.
- Add the chickpeas, the ham, the broad beans (or string beans), and the cubed potatoes and continue to simmer until the potatoes are tender. Remove the ham bone. Season the soup with salt and freshly ground pepper, to taste, and serve sprinkled with chopped parsley in large, deep soup plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 462.29 Kcal (1936 kJ) | ||
| Calories from fat | 124.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.81g | 21% | |
|---|---|---|---|
| Cholesterol | 42.42mg | 14% | |
| Sodium | 1829.21mg | 76% | |
| Potassium | 1233.53mg | 26% | |
| Total Carbs | 53.12g | 18% | |
| Sugars | 9.87g | 39% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 32.42g | 65% | |
| Vitamin C | 14.5mg | 24% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.9mg | 11% | |
| Calcium | 121.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 66.85 Kcal (280 kJ) | ||
| Calories from fat | 17.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 21% | |
|---|---|---|---|
| Cholesterol | 6.13mg | 14% | |
| Sodium | 264.52mg | 76% | |
| Potassium | 178.38mg | 26% | |
| Total Carbs | 7.68g | 18% | |
| Sugars | 1.43g | 39% | |
| Dietary Fiber | 0.48g | 13% | |
| Protein | 4.69g | 65% | |
| Vitamin C | 2.1mg | 24% | |
| Vitamin A | 0.1mg | 34% | |
| Iron | 0.3mg | 11% | |
| Calcium | 17.6mg | 12% | |
* 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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