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Ingredients
- 2 tbsp olive oil
- 1 tbsp butter (optional)
- 3 medium parsnips (2 cups), peeled and chopped into cubes
- 1 large onion, roughly chopped
- 3 dried bay leaves
- 2 15-oz (or 19oz) cans cannellini beans, drained and rinsed
- 7 medium sage leaves, chopped
- 48 oz low-sodium chicken stock
- salt & pepper to taste
View Full Recipe at Feasts And Fotos
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1537g | |
| Calories 490 | |
| Calories from Fat 353 | 72% |
| Total Fat 40.01g | 50% |
| Saturated Fat 11.49g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 2238mg | 93% |
| Potassium 1289mg | 37% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 7.7g | 26% |
| Sugars 5.73g | 4% |
| Protein 15.21g | 24% |
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