Tuscan White Beans

Photo: Jan Smith

You can combine the ingredients and refrigerate for up to two days, but bring to room temperature for full flavor.

Yield: 10 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 25%
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.3g
  • Carbohydrate: 17g
  • Fiber: 4.4g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 341mg
  • Calcium: 45mg

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/3 cup chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh sage
  • 2 tablespoons extravirgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 3 (15.5-ounce) cans cannellini beans or other white beans, rinsed and drained
  • 2 garlic cloves, minced

Preparation

  1. Combine all ingredients in a large bowl. Let stand at room temperature at least 30 minutes before serving.
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