Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
204
Calories
3g
Protein
15g
Fat
18g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon olive oil
- 1 cup coarsely chopped onions
- 1 3/4 cups cooked navy or cannellini beans or 1 (15-ounce) can navy or cannellini beans, drained (rinsed if nonorganic)
- 1 (10-ounce) package frozen spinach
- 1 cup water
- 1 tablespoon instant vegetable stock powder
- 2 teaspoons dried dill or 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt, or to taste
- 2 tablespoons freshly squeezed lemon juice (optional)
- Freshly ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes