Photo: K8
Estimated Nutrition (whole recipe, rough)
833
Calories
68g
Protein
44g
Fat
36g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 6 garlic cloves, smashed
- 1 1/2 pounds sweet Italian sausage links (about 6), divided
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 1 cup dry white wine
- 10 flat-leaf parsley stems
- 10 sprigs thyme
- 2 bay leaves
- 2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- Kosher salt, freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes