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Source of plant protein and fiber
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of White bean stew with noodles (240 g) has 307 calories. That works out to 128 calories per 100 g. It contains 48.2 g of carbs, 13.9 g of protein, 7.4 g of fat and 12.5 g of fiber. Its 0.5 mg of Copper covers 51% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 240 g
307
KCAL / 240G
Carbs
48.2g
· 18% DV
Protein
13.9g
· 28% DV
Fat
7.4g
· 9% DV
Fiber
12.5g
· 45% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 61% · Protein 18% · Fat 21%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 307 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 1.03 g | 5% |
| Trans fat | 0 g | |
| Sodium | 504 mg | 22% |
| Total carbohydrate | 48.2 g | 18% |
| Fiber | 12.5 g | 45% |
| Protein | 13.9 g | 28% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 240 g | 307 kcal |
| 1 tablespoon (small) | 20 g | 26 kcal |
| 100 g | 100 g | 128 kcal |
| 1 cup (small) | 180 g | 230 kcal |
| 1 serving (large) | 300 g | 384 kcal |
| 2 cup (double) | 480 g | 614 kcal |
Calculated from 128 calories per 100 g.
White bean stew with noodles is made by simmering softened white beans in a savory onion-and-tomato sauce, then adding noodles near the end. Cook until the noodles are tender, stirring so they do not stick to the bottom of the pot.
Yes, canned beans work in white bean stew with noodles. Drain and rinse them, add them after the sauce is cooked, and give them time to heat through before adding the noodles; canned beans need much less cooking than dried ones.
Short, sturdy noodles work best in white bean stew with noodles because they are easy to eat with the beans and hold their shape in the broth. Turkish erişte is traditional, but plain egg noodles or another short pasta can work.
Beans in white bean stew with noodles may stay hard if they are old, were not soaked, or were cooked in acidic ingredients before softening. Cook the beans in water until tender first, then add tomato paste or other acidic ingredients and the noodles.
Yes, white bean stew with noodles can be made without meat, and the beans make it hearty on their own. Build flavor by cooking the onion and tomato paste well in oil, then simmer the beans in that sauce before adding the noodles.
White bean stew with noodles is a Turkish-style home-cooked dish combining kuru fasulye, a familiar Turkish white-bean stew, with erişte noodles. Recipes vary between households, so there is no single required meat, spice, or noodle choice.
Usually, you can cook the noodles directly in white bean stew with noodles so they absorb the savory broth. Cook them separately if you plan to keep leftovers for several days, since noodles left in the stew continue absorbing liquid and can become soft.
Serve white bean stew with noodles with pickles, a crisp salad, or plain yogurt. These lighter sides complement the rich bean-and-noodle texture without adding another starchy dish.
White bean stew with noodles keeps in a covered container in the refrigerator for about 3–4 days. Chill it promptly after cooking and reheat only the portion you need until it is hot throughout.
Yes, white bean stew with noodles can be frozen, although the noodles may turn softer after thawing. For the best texture, freeze the bean stew before adding noodles, then cook fresh noodles when you reheat and serve it.
Vitamins
Folate
124.8µg · 31% DV
B1
0.29mg · 24% DV
B6
0.24mg · 14% DV
Vitamin E
1.56mg · 10% DV
Minerals
Copper
0.46mg · 51% DV
Manganese
0.82mg · 36% DV
Phosphorus
245mg · 35% DV
Iron
3.96mg · 22% DV
Sodium
504mg · 22% DV
Potassium ⭐
660mg · 19% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 307 calories in 1 cup (medium) (240 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
White bean stew with noodles is a home-style Turkish take on kuru fasulye, the familiar bean stew. White beans are simmered, often with onion and tomato, while short noodles cook in the same pot and soak up the savoury broth. Recipes vary from kitchen to kitchen, and the noodles may be homemade or ready-made.
The beans turn tender and creamy, balanced by soft, slightly chewy noodles. In Turkey, it is served as a filling lunch or dinner, often alongside rice, pickles or a fresh salad. It provides plant protein and fibre, with the noodles adding carbohydrates. For a lighter meal, use a modest amount of oil and pair it with plenty of salad.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.03g
MONOUNSATURATED
3.55g
POLYUNSATURATED
1.85g
Omega 6:3 ratio 17.3:1
Above the ideal 4:1 (17.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.