White Bean Soup With Parmesan And Pesto Recipe
Recipe By Kitchen Sanctuary
A warming, creamy, white bean soup, swirled with pesto and parmesan.
4.4
20 Rating -
Rate
Non Vegdiet
2hr 10minstotal
10minsPrep
2hr Cook
2hr 10m.total
10m.Prep
2hr Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for White Bean Soup With Parmesan And Pesto Recipe
- 1/4 tablespoon Butter
- 1/4 tablespoon Oil
- 1/4 Small onion peeled and chopped into small chunks
- 1/2 Cloves of garlic peeled and roughly chopped
- 0.30 liter 5 cups hot chicken of vegetable stock is fine
- 57.50 gram Dried haricot/navy beans, soaked for at least 12 hours in cold water, then drained
- 1.50 tablespoon Freshly shredded parmesan plus extra to serve use italian style vegetarian hard cheese for a vegetarian version
- As required Salt and pepper
- 0.13 Juice lemon
- 1/2 tablespoon Pesto
Nutrition
value
value
655
calories per serving
47 g Fat56 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat47g
- Protein56g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein56g
- Fiber3g
Fats
- Fat47g
Vitamins & Minerals
- Calcium82mg
- Iron5mg
- Vitamin A261mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B317mg
- Vitamin B61mg
- Vitamin B950mcg
- Vitamin B120mcg
- Vitamin C14mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium99mg
- Manganese1mg
- Phosphorus573mg
- Selenium58mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Sanctuary