Photo: Cala
Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano
9 ingredients
4 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
150
Calories
2g
Protein
14g
Fat
7g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Cannellini 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
- 4 15-ounce cans creamy beans (such as giant white beans, borlotti beans, or cannellini beans), not drained (about 6 cups)
- 6 large garlic cloves, grated or minced (about 2 tablespoons)
- 3 teaspoons kosher salt
- 2 teaspoons fresh thyme leaves
- 4 large fresh basil leaves
- 2 cups shredded Napa cabbage (about 1/4 head)
- High-quality extra-virgin olive oil, for drizzling
- Parmigiano-Reggiano wedge, for grating
- 4 thin slices prosciutto (about 2 ounces)
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