Escarole and Bean Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.7
- Total Fat: 9.9 g
- Cholesterol: 11.8 mg
- Sodium: 1,680.2 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 5.5 g
- Protein: 21.6 g
View full nutritional breakdown of Escarole and Bean Soup calories by ingredient
Introduction
About to try this myself.....it looks good! About to try this myself.....it looks good!Number of Servings: 4
Ingredients
-
1 T Olive Oil
4 Cloves Garlic, chopped
1 head Escarole, washed and coarsely chopped
28 oz of Chicken Broth
1 (15 ounce) can Cannellini Beans, drained
4 small slices Italian bread, toasted
2 Ounces of Parmesan cheese
*red pepper flakes, optional
Directions
Heat oil in large pot/Dutch oven. Add garlic and saute until golden. Add washed escarole and cover. Stir occasionally until the greens are wilted, about 10 minutes. Add broth and beans. Stir and heat through.
Place a slice of toasted bread in the bottom of a soup bowl; ladle soup over the bread.
Sprinkle with cheese and red pepper flakes if you like.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VAVAVIOLINA.
Place a slice of toasted bread in the bottom of a soup bowl; ladle soup over the bread.
Sprinkle with cheese and red pepper flakes if you like.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user VAVAVIOLINA.