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12Ingredients
85Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 30 oz. cannellini beans (about 3 cups, rinsed and drained)
- 1 head garlic (the whole bulb–15-20 cloves)
- 2 Tbsp. water
- 4 carrots (peeled and chopped)
- 2 yellow onions (medium, chopped)
- 14 oz. diced tomatoes
- 2 bay leaves
- 1 cup water
- 1 tsp. salt (or to taste)
- 1/4 tsp. freshly ground black pepper
- 1/2 cup fresh parsley
- 1 Tbsp. lemon juice
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium680mg28% |
| Potassium1240mg35% |
| Protein17g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate49g16% |
| Dietary Fiber4g16% |
| Sugars8g |
| Vitamin A230% |
| Vitamin C120% |
| Calcium10% |
| Iron25% |
* 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)
Long 4 years ago
We have made this recipe about a dozen times now! We have made slight variations to experiment each time. We usually add some crushed red pepper and have added kale, or spinach, or zucchini. very easy to double the recipe so we have leftovers too! Typically, we omit the lemon juice and parsley and we also serve it with aldi gf garlic cheddar biscuits.