Directions:
- In saucepan bring to boil romano or white kidney beans, chicken stock, onion, garlic and pepper.
- Cover and cook on medium-low for 25 minutes or until garlic is softened.
- In blender puree the mixture until smooth.
- Add fresh chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 550.94 Kcal (2307 kJ) | ||
| Calories from fat | 327.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.44g | 56% | |
|---|---|---|---|
| Cholesterol | 140.05mg | 47% | |
| Sodium | 2264.24mg | 94% | |
| Potassium | 333.46mg | 7% | |
| Total Carbs | 10.05g | 3% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 43.8g | 88% | |
| Vitamin C | 18.6mg | 31% | |
| Iron | 1.6mg | 9% | |
| Calcium | 1463.8mg | 146% | |
| Amount Per 100 g | |||
| Calories | 159.02 Kcal (666 kJ) | ||
| Calories from fat | 94.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.52g | 56% | |
|---|---|---|---|
| Cholesterol | 40.42mg | 47% | |
| Sodium | 653.54mg | 94% | |
| Potassium | 96.25mg | 7% | |
| Total Carbs | 2.9g | 3% | |
| Sugars | 0.73g | 10% | |
| Dietary Fiber | 0.22g | 3% | |
| Protein | 12.64g | 88% | |
| Vitamin C | 5.4mg | 31% | |
| Iron | 0.5mg | 9% | |
| Calcium | 422.5mg | 146% | |
* 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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