Lemon And Rosemary White Bean Puree

This nutritious and delicious side has never bean better.

The ingredient of Lemon And Rosemary White Bean Puree

• 1 tbsp extra virgin olive oil
• 1 small brown onion chopped
• 2 celery stalks finely chopped
• 2 garlic cloves crushed
• 2 strips lemon rind
• 2 sprigs fresh rosemary
• 2 tbsp lemon juice
• 1 2 cup massel chicken style liquid stock
• 2 x 400g cans cannellini beans drained rinsed
• extra virgin olive oil to serve

The Instruction of lemon and rosemary white bean puree

• heat oil in a large frying pan over medium high heat add onion and celery cook stirring for 6 to 8 minutes or until softened add garlic lemon rind and rosemary cook stirring for 2 minutes or until fragrant add lemon juice chicken stock and beans bring to the boil reduce heat to low simmer for 5 minutes remove from heat cool for 2 minutes
• remove and discard lemon rind and rosemary add 1 4 cup warm water using a blender or food processor blend bean mixture until smooth season
• serve puree warm drizzled with extra virgin olive oil

Nutritions of Lemon And Rosemary White Bean Puree

fatContent: 173 992 calories
saturatedFatContent: 6 7 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 20 3 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 5 grams protein
sodiumContent: n a

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