Escarole and Bean Soup
by Nicolefed
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Suggest a better descriptionSource: Giana De Laurentiis
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INGREDIENTS
- 2 Tbsp Olive oil
- 2 Garlic cloves ; chopped
- 1 Lb Escarole ; chopped
- Salt
- 4 cups Low salt chicken broth
- 1-15 Oz Cannelloni beans ; Drained and rinsed
- 1 Oz Parmesan cheese
- Black pepper
- 6 Tsp Extra virgin olive oil
INSTRUCTIONS
Heat 2 Tbsp of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant about 15 seconds. Add the escarole and sauté until wilted, 2 minutes. Add a pinch of salt. Add the broth, beans and cheese, Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper to taste. Ladle soup in bowls drizzle with olive oil and serve with hot,crusty bread.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (245g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 75 | ||
| Calories from Fat: 43 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.8g | 6 % | |
| Saturated Fat 1.3g | 7 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 4.2mg | 1 % | |
| Sodium 458.7mg | 16 % | |
| Potassium 383.7mg | 10 % | |
| Total Carbohydrate 3.7g | 1 % | |
| Dietary Fiber 2.4g | 9 % | |
| Sugars, other 1.3g | ||
| Protein 5g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 75
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