Nutrition balance score
Great
Glycemic Index
48
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories174.3 kcal (9%)
Total Fat5 g (7%)
Carbs25.6 g (10%)
Sugars3.4 g (4%)
Protein8.5 g (17%)
Sodium939.3 mg (47%)
Fiber9.7 g (35%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Prep
Step 1
Dice onion. Peel and dice carrot. Mince garlic. Thin-slice chilis. Rinse and drain beans.
yellow onion0.5
Fresno chile1
carrot1
cloves garlic3
cannelloni beans15 oz
Cook
Step 2
Medium-high: olive oil
Pot
olive oil2 Tbsp
Step 3
Add onion and carrot, sautee until soft.
yellow onion0.5
carrot1
Step 4
Heat to medium. Add garlic, salt, pepper, thyme, paprika, bay leaf. Stir until fragrant.
cloves garlic3
bay leaf1
paprika
Step 5
Add white beans. Stir.
cannelloni beans15 oz
Step 6
Add broth enough to cover beans completely. Bring to boil. Reduce to simmer, 20 min until beans are soft. Add chilis halfway through simmering.
Fresno chile1
vegetable broth4 cups
Step 7
Turn off burner. Mash with wooden spoon or potato masher. Optional: blend 2 cups.
BlenderMix
Wooden Spoon
Step 8
Serve with toasty bread. Drizzle with olive oil and black pepper.
olive oil2 Tbsp
baguette
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!