Directions:
- Clean and separate escarole.
- Gently simmer in water until leaves are wilted.
- Drain.
- Saute garlic in hot oil about 30 seconds.
- Add escarole, turning frequently to coat with garlic and oil.
- Add cannelini beans, sausage, salt and pepper, and red pepper.
- Simmer gently until heated through.
- Serve in soup bowls, and pass the Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.26 Kcal (864 kJ) | ||
| Calories from fat | 169.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.89g | 29% | |
|---|---|---|---|
| Cholesterol | 31.62mg | 11% | |
| Sodium | 892.35mg | 37% | |
| Potassium | 264.5mg | 6% | |
| Total Carbs | 2.17g | 1% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 8.37g | 17% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 26.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 111.69 Kcal (468 kJ) | ||
| Calories from fat | 92.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.23g | 29% | |
|---|---|---|---|
| Cholesterol | 17.12mg | 11% | |
| Sodium | 483.2mg | 37% | |
| Potassium | 143.22mg | 6% | |
| Total Carbs | 1.18g | 1% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 4.53g | 17% | |
| Vitamin C | 2.6mg | 8% | |
| Iron | 0.2mg | 2% | |
| Calcium | 14.5mg | 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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