escarole and bean soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.9
  • Total Fat: 1.5 g
  • Cholesterol: 1.7 mg
  • Sodium: 830.4 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 11.6 g

View full nutritional breakdown of escarole and bean soup calories by ingredient
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Number of Servings: 10


    Olive Oil, 1 tbsp
    Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
    Onions, raw, 1 chopped
    escarole, 4 cup (remove)
    Beans, Bush’s Best, Large Butter Beans, 2 cup
    *Progresso Cannellini Beans, 8 serving
    Kirkland Organic Chicken Broth, 8 cup
    Celery, raw, 1 cup, diced
    *Hunts Tomato Paste, 5 serving
    Sprig of rosemary
    sprig of tyme
    bay leaf
    and 2 fresh basil leafs
    salt and pepper to taste.


Heat oil in heavy large Dutch over medium-low heat. Add onion, carrot, celery and pancetta and sauté until onion is golden and tender, about 7 minutes. Turn off heat and puree with a hand blender. Add chicken broth, can of tomato paste, and herbs and bring to a simmer. Rinse beans and add to pot. Meanwhile, cut prewashed escarole into bite size pieces and add to pot. cook until tender.

Lade soup into bowls. Sprinkle with Parmesan cheese and serve.

Serving Size: 6 equal servings

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