Directions:
- ~~If using dried beans,~~ in a medium saucepan, combine the beans with water to cover by 2 inches.
- Bring to a boil. Lower the heat and simmer, partially covered, for 1 hour or until the beans are very soft and beginning to burst.
- Remove from heat.
- In a blender, puree the basil, garlic and 1/4 cup olive oil.
- In a food processor, working in batches if necessary, puree the cooked beans with their liquid (about 3 cups), or ~~ if using canned beans~~, puree with the 3 1/2 cups broth, stock or water.
- Scrape back into the saucepan (or canned beans, scrape into medium saucepan) and stir in the pesto and salt.
- Heat through.
- Swirl in the remaining olive oil.
- Top each serving with a little chopped basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 925.86 Kcal (3876 kJ) | ||
| Calories from fat | 211.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.5g | 36% | |
|---|---|---|---|
| Cholesterol | 1.44mg | 0% | |
| Sodium | 1014.46mg | 42% | |
| Potassium | 3117.79mg | 66% | |
| Total Carbs | 137.09g | 46% | |
| Sugars | 6.78g | 27% | |
| Dietary Fiber | 32.56g | 130% | |
| Protein | 45.77g | 92% | |
| Vitamin C | 4mg | 7% | |
| Iron | 11.2mg | 62% | |
| Calcium | 266.2mg | 27% | |
| Amount Per 100 g | |||
| Calories | 256.52 Kcal (1074 kJ) | ||
| Calories from fat | 58.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 36% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 281.07mg | 42% | |
| Potassium | 863.81mg | 66% | |
| Total Carbs | 37.98g | 46% | |
| Sugars | 1.88g | 27% | |
| Dietary Fiber | 9.02g | 130% | |
| Protein | 12.68g | 92% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 3.1mg | 62% | |
| Calcium | 73.8mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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