Photo: Cala
Estimated Nutrition (whole recipe, rough)
698
Calories
50g
Protein
19g
Fat
82g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 small onion , chopped
- 1 small carrot , sliced
- 1 tablespoon olive oil
- 2 cans (29 ounces ) chicken broth
- 1 cup water
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 can (15–16 ounces) kidney beans or great northern beans , rinsed and drained
- ⅔ cup uncooked small spiral pasta
- 3 cups thinly-sliced fresh escarole or spinach
Directions
1
In a 2- quart saucepan , sauté onion and carrot in oil until onion is tender.
2
Add broth, water, salt and pepper; bring to a boil .
3
Stir in beans and pasta; return to a boil.
4
Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.
5
Add escarole or spinach and heat through.
Recipe sourced from
wikibooks