Directions:
- Soak beans overnight in salt water, drain.
- In bottom of stock pot, add oil and sauté onions and garlic over medium heat until softened (about 4 to 5 minutes).
- Remove from heat.
- Add remaining vegetables, seasonings, ham shank, drained beans, parmesan rind, and chicken stock or broth.
- Bring to a boil. Reduce heat to simmer, cover and cook 1 1/2 hours.
- Remove ham shank and rind from soup. Allow ham shank to cool slightly. Remove meat from bone. Discard bones, fat, and skin. Add meat to soup.
- Continue cooking on simmer for an additional 30 to 45 minutes or until beans are soft.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.83 Kcal (1888 kJ) | ||
| Calories from fat | 67.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 95.95mg | 32% | |
| Sodium | 1177.64mg | 49% | |
| Potassium | 1665.89mg | 35% | |
| Total Carbs | 47.52g | 16% | |
| Sugars | 5.46g | 22% | |
| Dietary Fiber | 13.7g | 55% | |
| Protein | 46.37g | 93% | |
| Vitamin C | 19.5mg | 33% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 4.7mg | 26% | |
| Calcium | 202.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 93.21 Kcal (390 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 11% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 32% | |
| Sodium | 243.49mg | 49% | |
| Potassium | 344.43mg | 35% | |
| Total Carbs | 9.82g | 16% | |
| Sugars | 1.13g | 22% | |
| Dietary Fiber | 2.83g | 55% | |
| Protein | 9.59g | 93% | |
| Vitamin C | 4mg | 33% | |
| Vitamin A | 0.1mg | 19% | |
| Iron | 1mg | 26% | |
| Calcium | 41.8mg | 20% | |
* 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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