Directions:
- In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender.
- Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.7 Kcal (564 kJ) | ||
| Calories from fat | 32.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.64g | 6% | |
|---|---|---|---|
| Cholesterol | 4.29mg | 1% | |
| Sodium | 467.21mg | 19% | |
| Potassium | 576.85mg | 12% | |
| Total Carbs | 20.35g | 7% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.6mg | 4% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 40.97 Kcal (172 kJ) | ||
| Calories from fat | 9.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.11g | 6% | |
|---|---|---|---|
| Cholesterol | 1.31mg | 1% | |
| Sodium | 142.12mg | 19% | |
| Potassium | 175.47mg | 12% | |
| Total Carbs | 6.19g | 7% | |
| Sugars | 1.09g | 14% | |
| Dietary Fiber | 0.48g | 6% | |
| Protein | 1.94g | 13% | |
| Vitamin C | 2.3mg | 13% | |
| Iron | 0.2mg | 4% | |
| Calcium | 10.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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