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 196kcal
- Calories from Fat kcal
- % 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 IU
- Vitamin C 340 mg
- Calcium 27 mg
- Iron 52 mg
- Vitamin D 0 IU
- Vitamin E IU
- Vitamin K mcg
- Thiamin mg
- Riboflavin mg
- Niacin mg
- Vitamin B6 mg
- Folate mcg
- Vitamin B12 mcg
- Biotin mcg
- Pantothenic Acid mg
- Phosphorus mg
- Iodine g
- Magnesium mmol
- Zinc mcg
- Selenium mg
- Copper mg
- Manganese mg
- Chromium mcg
- Molybdenum mg
- Chloride mmol
* 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/
