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By bon appétit
Braised Beans and Sardines With Fennel
Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
Updated at: Sat, 23 Nov 2024 21:51:38 GMT
Nutrition balance score
Great
Glycemic Index
42
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories423.1 kcal (21%)
Total Fat19.8 g (28%)
Carbs34.2 g (13%)
Sugars5 g (6%)
Protein23.5 g (47%)
Sodium434.1 mg (22%)
Fiber13.6 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1fennel bulb
with fronds, stalks and fronds removed
1lemon
halved
¼ cupextra-virgin olive oil
2shallots
medium, thinly sliced
6garlic cloves
thinly sliced
mixed herb
small, hardy, sprigs, such as bay leaves, thyme, and/or rosemary
½ tspcrushed red pepper flakes
¼ cupdry white wine
6 cupslow-sodium chicken broth
2 x 15 ozcans cannellini beans
white kidney, or cranberry, rinsed
1 x 4.4 oztin oil-packed sardines
drained
1 cupparsley
loosely packed, very coarsely chopped
kosher salt
seeded bread
toasted, for serving
Instructions
View on bon appétit
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