Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
480
Calories
39g
Protein
22g
Fat
36g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cannellini Bean | not in our table | 0 |
| Bean | 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 lb. dried cannellini beans or Great Northern beans
- 2 cups chicken or vegetable broth
- 1/2 cup olive oil, plus more for serving
- 2 yellow onions, quartered
- 2 carrots, cut into 2-inch pieces
- 8 garlic cloves, 4 left whole, 4 minced
- 2 fresh sage sprigs
- 1/2 tsp. red pepper flakes
- 2 oz. pancetta or unsmoked bacon, chopped (optional)
- 2 heads escarole, about 2 lb. total, cut crosswise into strips 2 inches wide
- 1 can (14 1/2 oz.) diced plum tomatoes, preferably San Marzano, drained
- 1 tsp. salt, plus more, to taste
- 1/2 tsp. freshly ground pepper, plus more, to taste
- Juice of 1 lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes