COOKING MONDAY TO FRIDAY SHOW # MF6630 Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick. When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes. Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole. Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes. Adjust the seasoning and serve very hot with grated Parmesan on the side. Yield: 4 to 6 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (2058g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 35 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 5782.1mg||199 %|
|Potassium 1074.6mg||28 %|
|Total Carbohydrate 96.7g||28 %|
|Dietary Fiber 20.5g||82 %|
|Sugars, other 76.3g|
|Protein 20.4g||29 %|
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Calories per serving: 484
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