Directions:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 436.83 Kcal (1829 kJ) | ||
| Calories from fat | 148.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.46g | 25% | |
|---|---|---|---|
| Cholesterol | 9.64mg | 3% | |
| Sodium | 608.23mg | 25% | |
| Potassium | 1219.73mg | 26% | |
| Total Carbs | 52.25g | 17% | |
| Sugars | 5.34g | 21% | |
| Dietary Fiber | 14.62g | 58% | |
| Protein | 22.17g | 44% | |
| Vitamin C | 10mg | 17% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.7mg | 21% | |
| Calcium | 206.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 147.19 Kcal (616 kJ) | ||
| Calories from fat | 49.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 25% | |
|---|---|---|---|
| Cholesterol | 3.25mg | 3% | |
| Sodium | 204.94mg | 25% | |
| Potassium | 410.98mg | 26% | |
| Total Carbs | 17.6g | 17% | |
| Sugars | 1.8g | 21% | |
| Dietary Fiber | 4.93g | 58% | |
| Protein | 7.47g | 44% | |
| Vitamin C | 3.4mg | 17% | |
| Iron | 1.3mg | 21% | |
| Calcium | 69.5mg | 21% | |
* 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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