Bean Escarole Soup

Bean Escarole Soup

Difficulty: Beginner Cook Time 30 min Total Time 30 mins Servings: 4 Best Season: Suitable throughout the year

Description

Have this quick and easy bean and escarole soup packed with protein and fiber for lunch or dinner.

Ingredients

Instructions

  1. In a large pot over medium heat, heat oil.

  2. Add the onion, and celery, cook about 5 minutes

  3. Add garlic, thyme, and red pepper flakes and cook until fragrant, 1 minute more.

  4. Add the escarole and stir until wilted completely.

  5. Season well with salt and pepper.

  6. 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.

  7. Let simmer 15 minutes, then stir in lemon juice.

  8. Garnish with grated Parmesan cheese before serving.

Nutrition Facts

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 %
Chloride %

* 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/

Keywords: Escarole, Vegetable Broth, Chicken Broth, Cannellini Beans, Onion

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