Nutrition
558 kcal; 2335 kJ; 21 g protein; 59 g carbohydrates; 46 g net carbs; 13 g
dietary fiber; 7 g total sugars; 0 g added sugars; 29 g total fat; 4 g saturated
fat;
Ingredients
- 4 cups (170g) arugula (rocket)
- 2 tablespoons (30ml) coconut oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 1 BPA-free canned (420g) low-sodium white beans, rinsed
- 1/4 cup (60ml) low-sodium organic chicken broth
- 1/4 cup (60ml) lemon juice
- 1/4 cup (40g) fresh parsley, chopped
- Pepper to taste
Directions:
- Add oil, onion and garlic to a pan over medium heat. Stir occasionally for 3-5 minutes or until onion is translucent.
- Add in the broth and the beans and cook until the combination thickens (about 10 minutes)
- Place arugula in a large bowl. Add the bean mixture and lemon juice, toss to coat.