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12Ingredients
45Minutes
470Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 cups vegetable stock (low-sodium)
- 2 Tbsp. extra-virgin olive oil
- 1 onion (medium, cut into 1/4-inch dice)
- 1/4 tsp. thyme
- 1/2 cup white wine (optional)
- 1 cup pearled barley (7 ounces)
- 1 cup beans (canned or precooked, white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
- 3 cups escarole (chopped)
- 1/2 cup parmigiano (freshly grated, Reggiano cheese, plus more for serving)
- 2 Tbsp. unsalted butter (softened)
- salt
- freshly ground pepper
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat170 |
% DAILY VALUE |
Total Fat19g29% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol25mg8% |
Sodium1810mg75% |
Potassium470mg13% |
Protein13g |
Calories from Fat170 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber13g52% |
Sugars7g |
Vitamin A40% |
Vitamin C15% |
Calcium25% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Conklin 3 years ago
Crazy yummy!! We used Great Northern beans and I just threw the whole can in. We also used kales because I couldn’t get escarole at my local market. Either way it was awesome and we will make it again and again!