Directions:
- Cover beans with water and soak overnight.
- Drain, add fresh water to cover, and simmer until done.
- In a medium sized soup pot, saute onions and carrots in olive oil for 3 minutes.
- Add celery, chard and garlic and saute 10 minutes.
- Add tomatoes and beans and enough chicken stock to cover.
- Bring to a boil, then reduce heat and simmer one hour.
- Stir in bread cubes, salt and pepper, parsley and cheese.
- Let rest on stovetop for 2 to 4 hours.
- Longer is better.
- Reheat prior to serving.
- Top each bowl with some shredded Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.4 Kcal (1597 kJ) | ||
| Calories from fat | 78.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.68g | 13% | |
|---|---|---|---|
| Cholesterol | 12.59mg | 4% | |
| Sodium | 523.39mg | 22% | |
| Potassium | 1378.39mg | 29% | |
| Total Carbs | 54.19g | 18% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 14.51g | 58% | |
| Protein | 23.54g | 47% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.5mg | 15% | |
| Iron | 3.2mg | 18% | |
| Calcium | 275.7mg | 28% | |
| Amount Per 100 g | |||
| Calories | 94.35 Kcal (395 kJ) | ||
| Calories from fat | 19.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 13% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 4% | |
| Sodium | 129.48mg | 22% | |
| Potassium | 340.98mg | 29% | |
| Total Carbs | 13.41g | 18% | |
| Sugars | 2.5g | 40% | |
| Dietary Fiber | 3.59g | 58% | |
| Protein | 5.82g | 47% | |
| Vitamin C | 4mg | 27% | |
| Vitamin A | 0.1mg | 15% | |
| Iron | 0.8mg | 18% | |
| Calcium | 68.2mg | 28% | |
* 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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