Directions:
- Place beans in bowl or pot and add plenty of water to cover beans. Soak overnight. Drain beans, discarding water, and set beans aside.
- In large pot over medium heat, warm olive oil.
- Add onion, carrot and celery and saute, stirring, until vegetables are soft, about 10 minutes.
- Add garlic and rosemary and continue to saute for 3 minutes.
- Add drained beans and stock.
- Bring to a boil, then reduce heat to low and gently simmer, uncovered, until tender, 1 to 1-1/2 hours.
- Remove from heat and let cool slightly.
- Place one-third of the bean mixture in a blender or in a food processor fitted with a metal blade. Puree until smooth. Return the puree to soup and reheat gently.
- Season to taste with salt and pepper.
- Ladle soup into individual bowls. Garnish with freshly grated Parmesan cheese and parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.47 Kcal (1019 kJ) | ||
| Calories from fat | 82.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 9.44mg | 3% | |
| Sodium | 329.23mg | 14% | |
| Potassium | 608.14mg | 13% | |
| Total Carbs | 27.87g | 9% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 8.05g | 32% | |
| Protein | 14.09g | 28% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 115mg | 11% | |
| Amount Per 100 g | |||
| Calories | 104.52 Kcal (438 kJ) | ||
| Calories from fat | 35.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 14% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 3% | |
| Sodium | 141.33mg | 14% | |
| Potassium | 261.06mg | 13% | |
| Total Carbs | 11.96g | 9% | |
| Sugars | 2.19g | 20% | |
| Dietary Fiber | 3.46g | 32% | |
| Protein | 6.05g | 28% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.7mg | 9% | |
| Calcium | 49.3mg | 11% | |
* 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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