Tuscan Bean Soup With Arugula in Crockpot Recipe

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Tuscan Bean Soup With Arugula in Crockpot
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Ingredients:

Directions:

  1. Saute the onion, carrots, and celery in the olive oil.
  2. Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker.
  3. Cook until you get home; you may need to add water later.
  4. Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking.
  5. Garnish with a dash of lemon juice in bowl.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 251.57 Kcal (1053 kJ)
Calories from fat 69.73 Kcal
% Daily Value*
Total Fat 7.75g 12%
Cholesterol 7.82mg 3%
Sodium 407.96mg 17%
Potassium 954.74mg 20%
Total Carbs 31.64g 11%
Sugars 3g 12%
Dietary Fiber 8.07g 32%
Protein 15.23g 30%
Vitamin C 5.9mg 10%
Vitamin A 0.2mg 6%
Iron 4.8mg 26%
Calcium 283.9mg 28%
Amount Per 100 g
Calories 83.2 Kcal (348 kJ)
Calories from fat 23.06 Kcal
% Daily Value*
Total Fat 2.56g 12%
Cholesterol 2.58mg 3%
Sodium 134.93mg 17%
Potassium 315.76mg 20%
Total Carbs 10.46g 11%
Sugars 0.99g 12%
Dietary Fiber 2.67g 32%
Protein 5.04g 30%
Vitamin C 1.9mg 10%
Vitamin A 0.1mg 6%
Iron 1.6mg 26%
Calcium 93.9mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.9
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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