6 Serves
81 Mins
9 g
26 g
7 g
Soak the dried white beans in water overnight, then drain and rinse them thoroughly.
Ingredients, vitamins, and health benefits
Dried White Beans
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Vitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
84 µg / 400 µgCalcium
99 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
630 mg / 4,700 mgSodium
614 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
20 gAlcohol
0 g
Using a chef's knife, finely dice the onion, carrots, and celery, and mince the garlic.
Heat the olive oil in a large stock pot over medium heat and sauté the onion, carrots, celery, and garlic until softened.
Stir in the tomato paste and cook for one minute, then add the soaked beans and enough water to cover them by two inches.
Bring the soup to a boil, then reduce the heat to low, cover, and simmer until the beans are tender, approximately 45 minutes.
Season the soup with salt and black pepper to taste before serving hot.
Onion
Garlic
Carrots
Celery
Olive Oil
Tomato Paste
Salt
Black Pepper
Vitamin A
156 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
84 µg / 400 µgCalcium
99 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
116 mg / 1,250 mgPotassium
630 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
1
g8
g15
g
EgyptianZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgAlcohol
0 g