Directions:
- Combine beans with water to cover by 2 inches in large saucepan and let stand overnight.
- Drain and rinse beans.
- Bring beans and 5 cups to a boil in saucepan.
- Reduce heat and simmer for 1 hour or until just tender.
- Drain.
- Melt butter in large saucepan in medium heat.
- Add celery, carrots, green onion, garlic, basil, salt and pepper.
- Cook for 5 minutes.
- Cover and reduce heat to low and cook 10-15 minutes until vegetables are tender.
- Add beans and vegetables broth to saucepan.
- Bring to a boil.
- Reduce heat to medium-low.
- Cover and simmer for 30 minutes.
- Serve with Parmesan and Parsley to each serving just before bringing it to the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 349.77 Kcal (1464 kJ) | ||
| Calories from fat | 80.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Cholesterol | 15.28mg | 5% | |
| Sodium | 1226.52mg | 51% | |
| Potassium | 1070.67mg | 23% | |
| Total Carbs | 53.98g | 18% | |
| Sugars | 8.15g | 33% | |
| Dietary Fiber | 16.35g | 65% | |
| Protein | 17.29g | 35% | |
| Vitamin C | 12.7mg | 21% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.7mg | 26% | |
| Calcium | 182.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 118.25 Kcal (495 kJ) | ||
| Calories from fat | 27.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 14% | |
|---|---|---|---|
| Cholesterol | 5.17mg | 5% | |
| Sodium | 414.68mg | 51% | |
| Potassium | 361.99mg | 23% | |
| Total Carbs | 18.25g | 18% | |
| Sugars | 2.75g | 33% | |
| Dietary Fiber | 5.53g | 65% | |
| Protein | 5.85g | 35% | |
| Vitamin C | 4.3mg | 21% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.6mg | 26% | |
| Calcium | 61.6mg | 18% | |
* 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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