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Nutrition Facts
Servings Per Recipe: 3
Serving Size: 1 serving
Amount Per Serving
  • Calories 246.3
  • Total Fat 9.8 g
  • Saturated Fat 1.3 g
  • Polyunsaturated Fat 1.1 g
  • Monounsaturated Fat 6.7 g
  • Cholesterol 0.0 mg
  • Sodium 711.9 mg
  • Potassium 483.1 mg
  • Total Carbohydrate 21.9 g
  • Dietary Fiber 10.4 g
  • Sugars 3.8 g
  • Protein 10.0 g
  • Vitamin A 474.3 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 16.5 %
  • Vitamin C 124.9 %
  • Vitamin D 0.0 %
  • Vitamin E 13.2 %
  • Calcium 17.9 %
  • Copper 15.4 %
  • Folate 8.0 %
  • Iron 20.4 %
  • Magnesium 9.2 %
  • Manganese 41.7 %
  • Niacin 4.8 %
  • Pantothenic Acid 1.5 %
  • Phosphorus 6.9 %
  • Riboflavin 7.9 %
  • Selenium 3.2 %
  • Thiamin 7.9 %
  • Zinc 3.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in White Beans with Caramelized Onions and Kale


Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of White Beans with Caramelized Onions and Kale

90 calories of Goya, White beans, (0.50 cup)

80 calories of Olive Oil, (0.67 tbsp)

48 calories of Kale, (1.33 cup, chopped)

19 calories of Onions, raw, (0.33 large)

5 calories of Vegetable Broth, (0.33 cup)

4 calories of Garlic, (1 tsp)


Nutrition & Calorie Comments  

Kale arrived in my CSA box and I needed something to make with it. This fit the bill and was fairly tasty. Was very salty, and I might drain the beans next time and add some extra broth instead. Submitted by:
CISKA56

(6/17/12)
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Very good but high in sodium, I used no salt added beans, homemade stock and didn't "season to taste" with salt. Submitted by:
DEBSSTUFF1955

(2/15/12)
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I loved this dish...had it last night with sliced cucumbers and cottage cheese on the side. I used low-sodium chicken broth as I did not have any veggie broth. I will definitely be picking up some more kale and making this again. Submitted by:
LYNNERO1

(8/31/11)
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swapping out rehydrated beans for the canned version lowers the sodium count significantly. I also added just enough water to steam, no significant loss of flavor and a further reduction of sodium Submitted by:
DACLARK17

(8/11/11)
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I'm trying to get more calcium in my diet by eating kale. This recipe fit the bill -- it's was quite flavourful! The beans and broth *do* add a lot of sodium, so I used low sodium versions. Also, I added a splash or two of Balsamic vinegar when I did the caramelised onions. Thanks for the recipe! Submitted by:
MS_PEABODY

(2/7/11)
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This is delicious. I used cannelini beans and cooked it a bit longer to get the kale softer. I used some low sodium chicken broth since all of the veggie broths in the store have so much sodium in them. I used red onions, which made it nice and colorful. I really liked this. Submitted by:
MTGGIRL

(4/19/10)
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This tastes really good, but the amount of sodium in it is crazy!! I drained the beans to try to cut down on the amount of sodium, but wow. I also used a low sodium broth. It is a very tasty dish and a nice way to use kale. Submitted by:
CINDI0511

(2/8/10)
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Delicious. I served it over mashed potatoes. I'm not veg and I needed some extra protein and calories, so I added some sliced cooked turkey sausage. Submitted by:
ANAVLY

(11/13/08)
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