Directions:
- Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine.
- Cover and bring to a boil over high heat.
- Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, black pepper, parsley and basil. Serve.
- Serving Size: about 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.69 Kcal (522 kJ) | ||
| Calories from fat | 26.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 4% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 1052.33mg | 44% | |
| Potassium | 601.66mg | 13% | |
| Total Carbs | 22.37g | 7% | |
| Sugars | 6.06g | 24% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 29.4mg | 49% | |
| Iron | 2.4mg | 13% | |
| Calcium | 69.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 44.06 Kcal (184 kJ) | ||
| Calories from fat | 9.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 4% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 1% | |
| Sodium | 371.82mg | 44% | |
| Potassium | 212.59mg | 13% | |
| Total Carbs | 7.9g | 7% | |
| Sugars | 2.14g | 24% | |
| Dietary Fiber | 1.36g | 15% | |
| Protein | 1.74g | 10% | |
| Vitamin C | 10.4mg | 49% | |
| Iron | 0.9mg | 13% | |
| Calcium | 24.5mg | 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.
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