dish
White Beans with Garlic and Arugula

6
Serves
107
Calories
15
Nutrients
8
Vitamins

Ingredients

1 cup cannellini beans
3 cups Basic Chicken Stock (see recipe), or low-sodium canned
1 1/2 stalks celery , cut into 1" pieces
1 tablespoon olive oil
3 tablespoons chopped pancetta
3 cloves garlic , chopped
3 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 chicken stock, carrots, 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 carrots 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 pancetta and cook for 2 minutes. Add the garlic and cook 1 minute more.

6. Add the beans, season with salt and pepper, and heat thoroughly.

7. 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: 6
Calories
107
Protein
3 g
Total Carbohydrate
8 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
2 g
Sugar
1 g
Total Fat
7 g
Saturated Fat
2 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
5 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
31 %
Percent Calories from Fat
59 %
Vitamin A
338 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
0 mcg
Vitamin C
2 mg
Vitamin D
0 IU
Folate
4 mcg
Vitamin E
0 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
24 mg
Iron
1 mg
Phosphorus
20 mg
Potassium
77 mg
Sodium
418 mg
Zinc
0 mg