Recipe Menu
Picture of Tuscan Spinach Dumplings with White Beans
italian lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1652 kcal 83 %
  • Fat 58 g 88 %
  • Saturated 24 g 120 %
  • Carbs 170 g 57 %
  • Fiber 29 g 117 %
  • Protein 117 g 233 %
  • Cholesterol 439 mg 146 %
  • Sodium 5051 mg 210 %
  • Calcium 1913 mg 191 %
  • Magnesium 539 mg 128 %
  • Potassium 4585 mg 98 %
  • Iron 28 mg 157 %
  • Zinc 13 mg 120 %
  • Phosphorus 1746 mg 249 %
  • Vitamin A 1756 µg 195 %
  • Vitamin C 88 mg 97 %
  • Thiamin (B1) 2 mg 129 %
  • Riboflavin (B2) 2 mg 161 %
  • Niacin (B3) 12 mg 76 %
  • Vitamin B6 1 mg 105 %
  • Folate equivalent (total) 1122 µg 280 %
  • Vitamin B12 3 µg 112 %
  • Vitamin D 3 µg 17 %
  • Vitamin E 13 mg 84 %
  • Vitamin K 1393 µg 1160 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Tuscan Spinach Dumplings with White Beans

Ingredients

  • 1/3 C + 1/4 c all-purpose flour
  • tsp freshly ground nutmeg
  • 1 box (10 oz) frozen chopped spinach, thawed
  • 1/2 C part-skim ricotta
  • 1/2 C finely grated Parmesan
  • 2 lg eggs, beaten
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • 2 C reduced-sodium chicken broth
  • 1/4 tsp red-pepper flakes
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 1/2 oz sliced prosciutto, torn

Login or Join to leave a comment

Login Join

Discussion (0)