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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a 1-quart pot over a medium-high flame. | 2. Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid). | 3. Stir in the chili pepper and cook 15 more seconds. | 4. Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft. | 5. Stir in the pepper and parsley and cook 1 more minute. | 6. Fold in the rinsed and drained beans, and then stir in the tomato paste. | 7. Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot). | 8. Season with the salt and bring to a gentle boil, uncovered. | 9. Cover and lower the heat to medium-low; cook for 5 minutes. | 10. Uncover, stir in the arugula, and cover again. | 11. Cook for another 15 minutes. | 12. Adjust the seasoning if needed and serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/4	cup		-	-	-	-
garlic clove	2		chopped	-	-	-	-
red chili pepper flake	1	teaspoon		-	-	-	-
purple onion	1		minced	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
italian parsley	1	tablespoon	minced	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
sea salt	1	teaspoon		-	-	-	-
arugula	1	bunch	washed dried stemmed	-	-	-	-
cannellini bean	1	can	drained rinsed drained	-	-	-	-

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