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Ingredients
- 115 gm Dry cannellini beans
- 1 lrg Carrot, minced
- 1 sm Leek, minced
- 1 sm Onion, minced
- 2 lrg Sprigs fresh flatleaf parsley, stalks separated
- 55 gm Green garlic, cut into 5cm pcs
- 60 gm Cooked chestnuts, roughly minced
- 2 Tbsp. White wine vinegar Seasoning
Directions
- Prep 15 mins, Cooking 1 hour and 45 mins
- 1 Put the beans into a pan, cover with water and bring to the boil.
- Boil rapidly for 10 min, cover and simmer for 11e2 hrs till tender.
- 2 Meanwhile, put the carrot, leek, onion and parsley stalks into a large pan. Cover with 700ml water, bring to the boil and simmer for 30 min.
- Strain, returning the liquid to the pan. Throw away the vegetables. Stir in the garlic and simmer for 5 min.
- 3 Drain the beans, reserving 150ml of the liquid. Add in the beans and the liquid to the broth. Stir in the chestnuts, parsley leaves and vinegar.
- Season and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 85 | |
| Calories from Fat 4 | 5% |
| Total Fat 0.48g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 99mg | 4% |
| Potassium 264mg | 8% |
| Total Carbs 17.85g | 5% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.1g | 1% |
| Protein 2.84g | 5% |
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