410
calories
12
ingredients
4
servings
619
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Related categories: Main DishesSide DishesFallSesame-freeSeafood-freePeanut-free+ See all
Ingredients
5 cups vegetable stock low-sodium
2 tbsps extra-virgin olive oil
1 onion medium, cut into 1/4-inch dice
1/4 tsp thyme
1/2 cup white wine optional
1 cup pearl barley 7 ounces
1 cup beans canned or precooked, white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet
3 cups escarole chopped
1/2 cup parmigiano reggiano cheese freshly grated, plus more for serving
2 tbsps unsalted butter softened
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Recipe Instructions
Read the instructions at Smitten KitchenNutrition Facts
410
calories
17
g fat
6
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 410
Calories From Fat 150
% Daily Value*
Total Fat 17g
26%
Saturated Fat 7g
35%
Trans Fat g
Cholesterol 25mg
8%
Sodium 1610mg
67%
Potassium 390mg
11%
Total Carbohydrates 50g
17%
Dietary Fiber 11g
44%
Sugars 6g
Protein 11g
22%
Vitamin A
35%
Vitamin C
10%
Calcium
20%
Iron
15%
Weight Watchers Points
PointsPlus: 10SmartPoints: 14
