dish
Vegetarian White Beans with Garlic and Arugula

4
Serves
71
Calories
11
Nutrients
11
Vitamins

Ingredients

2/3 cup cannellini beans
2 cups vegetable stock
1 stalk celery , cut into 1" pieces
2 teaspoons olive oil
2 cloves garlic , chopped
2 cups washed and stemmed arugula

Cooking Instructions

1. Soak the cannellini beans in water overnight in the refrigerator.

2. Drain beans, put them in a pot and add the stock, carrot, celery and enough water to cover the beans by an inch or so.

3. Bring to a simmer, uncovered, over medium-high heat. Do not boil. Skim foam that comes to the surface. (Do not add salt because it will prevent the beans from becoming tender.)

4. When the beans are tender, about 1 hour, remove from heat. Drain and discard the carrot and celery. Set beans aside. (The cannellini beans can be cooked ahead of time, covered and refrigerated up to 3 days.)

5. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 1 minute. Add the beans, season with salt and pepper, and heat thoroughly.

6. Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.

Serving Size: about 3/4 cup

Nutrition Information

Number of Servings: 4
Calories
71
Protein
2 g
Total Carbohydrate
9 g
Dietary Fiber
3 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
1 g
Total Fat
3 g
Saturated Fat
0 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
12 %
Percent Calories from Carbohydrate
53 %
Percent Calories from Fat
35 %
Vitamin A
5238 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
0 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
3 mg
Vitamin D
0 IU
Folate
5 mcg
Vitamin E
1 IU
Vitamin K
26 mcg
Pantothenic Acid
0 mg
Calcium
30 mg
Iron
1 mg
Phosphorus
15 mg
Potassium
112 mg
Sodium
314 mg
Zinc
0 mg