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Soup Palermo Style

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Recipe

 

Yield

servings

Prep

8 hrs

Cook

1 hrs

Ready

9 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ pound red kidney beans
or lentils, dried
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1 each celery stalks
diced
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1 cup rice
uncooked, rinsed
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½ pound chestnuts
dried, shelled
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1 small onions
chopped
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4 tablespoons olive oil
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1 x salt and black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
226.8 g red kidney beans
or lentils, dried
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1 each celery stalks
diced
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237 ml rice
uncooked, rinsed
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226.8 g chestnuts
dried, shelled
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1 small onions
chopped
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6E+1 ml olive oil
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1 x salt and black pepper
* Camera

Directions

Soak beans and chestnuts overnight, drain.

Place in large kettle with 3 quarts of cold water.

Add celery and onions. Simmer until beans and chestnuts are soft (about 1½ hours).

Add rice, oil, and seasonings.

Stir constantly with wooden spoon, until rice is tender (about 20 minutes).

If necessary, add more water as it is absorbed by the rice.

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 200g (7.1 oz)
Amount per Serving
Calories 36734% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 184mg 8%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 10%
Sugars g
Protein 14g
Vitamin A 1% Vitamin C 5%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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