Escarole Soup Recipe

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Escarole Soup
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Ingredients:

Directions:

  1. In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth and the orégano, bring the mixture to a boil, and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1224.42 Kcal (5126 kJ)
Calories from fat 748.97 Kcal
% Daily Value*
Total Fat 83.22g 128%
Cholesterol 674.85mg 225%
Sodium 4921.71mg 205%
Potassium 1368.38mg 29%
Total Carbs 72.72g 24%
Sugars 45.36g 181%
Dietary Fiber 3.25g 13%
Protein 82.56g 165%
Vitamin C 73.2mg 122%
Vitamin A 2.1mg 69%
Iron 4.6mg 25%
Calcium 1017.7mg 102%
Amount Per 100 g
Calories 94.55 Kcal (396 kJ)
Calories from fat 57.84 Kcal
% Daily Value*
Total Fat 6.43g 128%
Cholesterol 52.11mg 225%
Sodium 380.06mg 205%
Potassium 105.67mg 29%
Total Carbs 5.62g 24%
Sugars 3.5g 181%
Dietary Fiber 0.25g 13%
Protein 6.38g 165%
Vitamin C 5.7mg 122%
Vitamin A 0.2mg 69%
Iron 0.4mg 25%
Calcium 78.6mg 102%

* 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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Recipe Tags

Weightwatchers Points

  • 30.8
    Points
  • 37
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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