Escarole and Bean Soup

Preparation:  10 min. Cooking: 20 min. Total: 30 min.
Recipe photo
  • 2 Tbsp olive oil or clarified butter
  • 1 clove garlics , chopped
  • 1 tsp rosemary , chopped
  • 1 1/4 Cup escarole , chopped
  • 1 3/4 Lb canned cannellini beans , or white kidney beans, drained
  • 1 can chicken stocks
  • salt and pepper , to taste
Heat first 3 ingredients in a soup pot. Add escarole. Cover and simmer until escarole is wilted. Add beans, chicken broth, and salt and pepper to taste. Cook on low heat for about 15 minutes. Serve with bread.
Calories
210 Cal
Fat
5.4 g
Carbs
29 g
Protein
12 g
Fiber
6.4 g
Sugar
0.6 g
Cholesterol
0.5 mg
Sodium
330 mg


Nutrients

Fiber     6.4 g
Fat     5.4 g
Sugar     0.6 g
Carbs     29 g
Protein     12 g
Calories     210 Cal

Fats

Fat, Poly     0.8 g
Fat, Mono     3.6 g
Fat, Sat     0.9 g
Fat, Trans     0 g
Fat, Percent     24 %

Vitamins

Vitamin, K     6.6 mcg     5.5 %
Vitamin, A     2.8 IU     0.1 %
Vitamin, B12     0.1 mcg     4.2 %
Niacin     1.3 mg     8 %
Riboflavin     0.1 mg     5.6 %
Vitamin, C     0.2 mg     0.2 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     7.2 %
Vitamin, E     1.7 mg     11 %
Panto, Acid     0.3 mg     5.4 %
Choline     4.9 mg     0.9 %
Thiamin     0.1 mg     11 %

Minerals

Calcium     100 mcg     10 %
Phosphorus     150 mg     22 %
Magnesium     69 mg     16 %
Copper     0.4 mcg     40 %
Fluoride     0 mcg     0 %
Zinc     1.6 mg     14 %
Cholesterol     0.5 mg     0.5 %
Sodium     330 mg     22 %
Selenium     3.4 mcg     6.1 %
Manganese     0.8 mg     11 %
Potassium     690 mg     15 %
Iron     4.2 mg     53 %