Escarole and White Bean Soup With Veggies Recipe

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Escarole and White Bean Soup With Veggies

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Ingredients:

Serving

1/3 cup extra virgin olive oil, divided
1 tbsp sliced garlic, divided (1-2 cloves)
1/2 tsp crushed red pepper flakes (to taste)
1 lb escarole, trimmed
1 tomato, chopped
1/2 cup carrot, finely chopped
1/2 cup celery, finely chopped
1 cup cooked white beans (canned are ok)
3 cups vegetable stock
salt and pepper , to taste
freshly grated parmesan cheese (to garnish ) (optional)

Directions:

Put half the oil in a large pot and turn heat to medium. Add half the garlic and the the red pepper flakes. Stir occasionally until the garlic begins to color (About 2 min).
Add escarole and stir.
Add beans, stock, tomato, carrots, and celery.
Adjust heat to bring to a steady simmer; Cover and cook about 15 min, until escarole is tender.
Stir in the rest of the garlic and cook another minute.
Add salt and pepper to taste, drizzle with remaining olive oil, and serve topped with fresh parm (if using).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	894.14 Kcal (3744 kJ)
Calories from fat	185.98 Kcal
		% Daily Value*
Total Fat	20.66g	32%
Cholesterol	1.13mg	0%
Sodium	28377.3mg	1182%
Potassium	498.64mg	11%
Total Carbs	142.06g	47%
Sugars	1.54g	6%
Dietary Fiber	3.6g	14%
Protein	6.12g	12%
Vitamin C	6.6mg	11%
Vitamin A	0.2mg	5%
Iron	1.8mg	10%
Calcium	69mg	7%

Amount Per 100 g
Calories	223.13 Kcal (934 kJ)
Calories from fat	46.41 Kcal
		% Daily Value*
Total Fat	5.16g	32%
Cholesterol	0.28mg	0%
Sodium	7081.37mg	1182%
Potassium	124.43mg	11%
Total Carbs	35.45g	47%
Sugars	0.39g	6%
Dietary Fiber	0.9g	14%
Protein	1.53g	12%
Vitamin C	1.7mg	11%
Iron	0.5mg	10%
Calcium	17.2mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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