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Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrsTotal Time:2 hrs 30 minsServings:8Yield:8 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 30 mins
Total Time:
2 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddried white beans, soaked overnight2tablespoonsextra-virgin olive oil2large onions, finely chopped2 stalks celery, finely chopped2large carrots, finely chopped1quartwater2large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste2teaspoonsdried oregano1teaspoonsalt⅛teaspooncayenne pepperFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1pounddried white beans, soaked overnight
2tablespoonsextra-virgin olive oil
2large onions, finely chopped
2 stalks celery, finely chopped
2large carrots, finely chopped
1quartwater
2large ripe tomatoes, peeled and mashed, or 1 tablespoon tomato paste
2teaspoonsdried oregano
1teaspoonsalt
⅛teaspooncayenne pepper
Freshly ground pepper, to taste
DirectionsDrain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.Originally appeared: EatingWell Soups Special Issue April 2016
Directions
Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.
Drain beans and cook them, covered, in a large pot of boiling water until tender, about 1 1/2 hours. Drain.
Heat oil in a Dutch oven or soup pot over medium heat. Saute onions, celery and carrots for 3 to 5 minutes. Add water, the cooked beans, tomatoes, oregano, salt, cayenne and pepper. Simmer until the vegetables are tender, about 20 minutes. Taste and adjust seasonings.
Originally appeared: EatingWell Soups Special Issue April 2016
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Nutrition Facts(per serving)256Calories5gFat42gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
