Bean Escarole Soup
Bean Escarole Soup
Description
Have this quick and easy bean and escarole soup packed with protein and fiber for lunch or dinner.
Ingredients
Instructions
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In a large pot over medium heat, heat oil.
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Add the onion, and celery, cook about 5 minutes
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Add garlic, thyme, and red pepper flakes and cook until fragrant, 1 minute more.
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Add the escarole and stir until wilted completely.
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Season well with salt and pepper.
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Add the broth, beans, parmesan rind and bay leaves and bring to a boil. Reduce heat to a simmer, and stir occasionally, mashing some beans (about 1/3 of them) in the pot to thicken soup.
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Let simmer 15 minutes, then stir in lemon juice.
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Garnish with grated Parmesan cheese before serving.
Serving Size
Servings 4
- Amount Per Serving
- Calories 196
- Calories from Fat
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 1mg1%
- Sodium 428mg18%
- Potassium 1244mg36%
- Total Carbohydrate 39g13%
- Dietary Fiber 11g44%
- Sugars 15g
- Protein 5g10%
- Vitamin A %
- Vitamin C 340%
- Calcium 27%
- Iron 52%
- Vitamin D 0%
- Vitamin E %
- Vitamin K %
- Thiamin %
- Riboflavin %
- Niacin %
- Vitamin B6 %
- Folate %
- Vitamin B12 %
- Biotin %
- Pantothenic Acid %
- Phosphorus %
- Iodine %
- Magnesium %
- Zinc %
- Selenium %
- Copper %
- Manganese %
- Chromium %
- Molybdenum %
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Average cost of recipe per serving: $2.06
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.
Adapted from: http://kosherlikeme.com/
