Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
337
Calories
6g
Protein
15g
Fat
51g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cranberry | 1 cup raw (100g) | 46 |
| Red Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 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
- 1/2 cup extra virgin olive oil
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1 cup minced red onion
- 1 clove garlic, crushed
- 2 sprigs fresh rosemary
- 1 teaspoon tomato paste
- 1 cup peeled, crushed ripe tomatoes, preferably plum tomatoes, with their juices
- Salt and freshly ground black pepper
- 1 1/2 pounds romano beans (flat green beans), ends trimmed (or fresh cranberry beans in their shells).
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes