Tuscan White Bean Soup with Olive Oil and Rosemary

Vegetarian
Vegan
Gluten Free
Dairy Free
Very Healthy
Health score
94%
Tuscan White Bean Soup with Olive Oil and Rosemary
45 min.
6
242kcal

Suggestions

Ingredients

  •  bay leaves 
  • tablespoon rosemary leaves fresh chopped
  • cloves garlic 
  • teaspoon olive oil 
  • medium onion chopped
  • servings salt 
  • tablespoons water 
  • cups navy dried white such as great northern or cannellini

Equipment

  • bowl
  • ladle
  • slow cooker
  • immersion blender

Directions

  1. Rinse the beans thoroughly and place them in a 7-quart slow cooker along with the water, onion, garlic, and bay leaf. Cover and cook on LOW for about 8 hours, or until the beans are nice and tender.
  2. Remove the bay leaf. Using a handheld immersion blender, puree the remaining ingredients to the desired texture.
  3. Add the salt to taste.Ladle the soup into bowls.
  4. Drizzle with the olive oil, sprinkle with rosemary, and serve.

Nutrition Facts

Calories242kcal
Protein25.85%
Fat4.66%
Carbs69.49%

Properties

Glycemic Index
9.5
Glycemic Load
0.66
Inflammation Score
-7
Nutrition Score
19.163913043478%

Flavonoids

Catechin
0.01mg
Epicatechin
0.06mg
Naringenin
0.08mg
Luteolin
0.01mg
Isorhamnetin
0.92mg
Kaempferol
2.42mg
Myricetin
0.05mg
Quercetin
3.77mg

Nutrients percent of daily need

Calories:242.41kcal
12.12%
Fat:1.29g
1.99%
Saturated Fat:0.26g
1.62%
Carbohydrates:43.37g
14.46%
Net Carbohydrates:32.71g
11.89%
Sugar:2.23g
2.48%
Cholesterol:0mg
0%
Sodium:206.16mg
8.96%
Protein:16.13g
32.27%
Folate:265.22µg
66.31%
Manganese:1.29mg
64.41%
Fiber:10.66g
42.64%
Iron:7.15mg
39.74%
Potassium:1249.79mg
35.71%
Copper:0.68mg
34.04%
Magnesium:130.9mg
32.72%
Phosphorus:212.82mg
21.28%
Vitamin B1:0.31mg
20.59%
Calcium:172.72mg
17.27%
Zinc:2.54mg
16.95%
Vitamin B6:0.27mg
13.74%
Selenium:9.14µg
13.05%
Vitamin B2:0.11mg
6.3%
Vitamin B5:0.54mg
5.36%
Vitamin K:4.3µg
4.09%
Vitamin C:2.37mg
2.88%
Vitamin B3:0.37mg
1.84%
Vitamin E:0.24mg
1.62%