Photo: Markus Spiske
Olive Oil Roasted Tomatoes and Fennel with White Beans
9 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
452
Calories
13g
Protein
16g
Fat
74g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Cherry | 1 cup (138g) | 87 |
| Grape | 1/2 cup (76g) | 62 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 large fennel bulbs with fronds attached
- 3/4 cup extra-virgin olive oil
- 2 teaspoons coarse kosher salt, divided
- 2 pints grape tomatoes or cherry tomatoes
- 4 large fresh oregano sprigs
- 3 large garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
- 1 teaspoon freshly ground black pepper
- 2 15-ounce cans cannellini (white kidney beans), drained
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