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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute the onion, carrots, and celery in the olive oil. | 2. Dump the beans in crock pot; add the water and boullion. I cooked the beans on high for 4 hours and they were done. If you want to cook longer put on slow. My crock pot runs kinda hot so judge by your cooker. | 3. Cook until you get home; you may need to add water later. | 4. Add arugula, which has been minced fine, and Parmesan cheese for the last 15 minutes of cooking. | 5. Garnish with a dash of lemon juice in bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	3		chopped	157.44	36.7872	3.5712	0.9216
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
garlic clove	1			25.2167	0.0	5.61	0.1417
rosemary	1/2	teaspoon		0.4585	0.0724	0.0116	0.0205
white bean	1	lb	dried	1524.0722	282.3616	95.7535	5.3524
water	8	cups		0.0	0.0	0.0	0.0
chicken bouillon cube	2			25.2167	0.0	5.61	0.1417
arugula leaf	1	ounce		25.2167	0.0	5.61	0.1417
parmesan cheese	4	ounces		419.5725	45.3592	45.3592	5.6699
lemon	1			1.2808	0.4116	0.0486	0.0132

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.